Suffolk Lamb Rump Steak

Suffolk Lamb Rump Steak

Gluten Free
Description

Our lamb rump steaks are tender, lean, and packed with robust, rich flavour. Cut from the well-marbled rump, these steaks are perfect for quick grilling or pan-searing, delivering a juicy and satisfying meal every time. Sourced from premium South West Western Australian lamb and expertly prepared by our butchers, they continue the P. Princi tradition of quality and flavour since 1950.

Price
$21.00
$21.00
Sale Sold out
Weight
Quantity
Optional Add - Ons
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
Gourmet Calabrese Stuffing – Nduja, Mozzarella, Parmesan, Parsley, Garlic, Spring Onion, Salt, Pepper
$15.00
$15.00
Gluten-free Traditional Gravy
Gluten-free Traditional Gravy
$20.00
$20.00
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
Chimichurri – Olive Oil, Red Wine Vinegar, Parsley, Garlic, Chilli, Oregano, Salt, Pepper
$15.00
$15.00
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
Italian Style Marinade – Salt, Pepper, Parsley, Rosemary, Garlic, Olive Oil, Herbs & Spices
$15.00
$15.00
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
Fruity Fig Stuffing – Figs, Pistachios, Breadcrumbs, Spring Onion, Dates, Mixed Herbs & Spices
$15.00
$15.00
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Cooking Guide

Garlic, Lemon & Rosemary Lamb Rump Steaks

  • 01 Make The Marinade
  • 02 Marinate The Steaks
  • 03 Preheat Pan Or Bbq
  • 04 Cook The Steaks
  • 05 Rest & Serve
01 Make The Marinade 02 Marinate The Steaks 03 Preheat Pan Or Bbq 04 Cook The Steaks 05 Rest & Serve

In a bowl, whisk together 3 minced garlic cloves, zest and juice of 1 lemon, 2 tbsp chopped fresh rosemary, 3 tbsp olive oil, and salt & freshly ground black pepper.

Place lamb rump steaks in a dish or resealable bag. Pour over the marinade, turning to coat. Refrigerate at least 1 hour (up to overnight). Remove 30 minutes before cooking to reach room temperature.

Heat a heavy skillet, grill pan, or BBQ over medium-high heat until very hot.

Add a splash of olive oil or butter, then sear steaks 4–5 minutes per side for medium-rare. Baste with pan juices in the last minute for extra flavour

Transfer to a plate, cover loosely with foil for 5–10 minutes. Slice across the grain and serve with roasted potatoes, charred vegetables, or a fresh salad.

FAQ

Your questions, answered.

Are your lambs grass-fed or grain-fed, and where are they sourced?

Our lambs are grass-fed and come from a private farm at Treeton, located just 10 km inland from Cowaramup in the South West of Western Australia.

How long will fresh lamb last in the fridge?

Fresh lamb should be consumed within 2–3 days when stored in the fridge at or below 4°C. For longer storage, freezing is recommended.

Can lamb be frozen?

Yes, lamb can be frozen. Wrap it tightly in freezer-safe packaging or butcher’s paper and store at -18°C or below. Thaw in the refrigerator overnight for the best results.

Do you offer marinated lamb products?

Yes! On our website, under the “Add-On” tabs, you can choose from a variety of marinades and stuffings we offer to suit every taste.