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Fully squared up and trimmed so you can cook it whole or, as the photo suggests, slice it into riblets and grill.

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It is a very difficult slice and needs very long, slow cooking to bring out the maximum amount of flavour and gives tender meat.

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Great roast for two. Herb crusting elevates the flavour. This Lamb Rump is plump and moist and is the ideal mini roasting meal for a Sunday afternoon or for dinner parties.

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I imagine the heavy use of spices would have been used for preserving meat in what is a very hot and harsh climate.

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The lamb is particularly great because of the huge amount of low-land and lush pasture they are grown and raised in. It is perfect for casseroles, stewing, frying and grilling.

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Grass-fed lamb Kidneys make for a wonderful tasting kidney stew. They can be prepared in no time and should be served tender and pink.

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I imagine the heavy use of spices would have been used for preserving meat in what is a very hot and harsh climate.

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Singular chop cut from the rib but trimmed further with the... More
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The mighty Osso Buco. An incomparable meat stew. In cooking this... More
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Pound for pound I think this is the best chicken on the... More
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One of the tastiest cuts of bacon. Cold smoked over pure oak to... More
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You will recognise this as 'Onglet' from French brasseries. A... More
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