Lamb Rump Roast

This bone-in lamb rump roast comes from the top of the leg and is perfect for slow cooking -- either by braising, roasting at low, dry heat; or smoking for 18-24 hours for a real treat. After cooking, the tender, flavorful lamb meat can be pulled, or sliced off the bone. Pasture-born-raised-and finished.... our lamb roasts are sure to delight everyone at the table.