Rump of Lamb Recipe

A superb rump of Lamb recipe.

Roast Rump Of Lamb with Jus Kale and Morel Mushrooms

Serves 3


1 Rump end of lamb filleted into two cheeks (Ask butcher for chump end cheeks)


2 Pints of Stock (Lamb or Chicken)

2 large King Edward or Maris Piper Potatoes

50ml Vegetable Oil/or Goose Fat

Salt and Pepper

200kg Kale

1 diced onion

80g fresh Morel mushrooms

15g unsalted butter




Once the fillets have been boned, season and then drizzle with a little olive oil; roast in a pre heated oven at 180oC/360oF/Gas 6 for 35 minutes.

Take 1.5  pint’s of the stock and reduce until you get the flavour and consistency you desire for the sauce; set a side. (bring back up to heat when serving).

Gently fry the mushrooms in a little unsalted butter in a frying pan for 2-3 minutes and set a side

Gently fry the diced onion in a little olive oil, in a tall stock-pot with the lid on. Add the kale after a few minutes, fry both, and then add the remaining half pint of stock. Add the lid and cook for a further 15 minutes. Drain off any excess pan juices and use as the base of the dish. Add the carved lamb, mushrooms and jus.

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