Lamb rump (also called chump) is a restaurant favourite thanks to its excellent flavour and tenderness - even when cooked quickly as it is here. For the confit tomatoes, preheat the oven to 100C ...

Inside was a perfectly trimmed and trussed rump of lamb. Raw meat may not be the most conventional approach, and you really need to know your hosts before going down that route, but we were delighted.

Carefully add the vinegar and then the stock. Boil to a syrupy consistency. Add the rested lamb and strain in any of the resting juices. Coat the lamb with the stock. Slice the lamb and serve with ...

The rump comes from the hindquarter of the lamb, and is lean and tender – so be careful not to overcook it. The layer of fat at the top of the cut adds bags of flavour, and tastes wonderful ...

Shoulder or shank, rump or rack, a good lamb roast is a meal well-done. Whether by shoulder or shank, rump or rack, a good lamb roast recipe is guaranteed to please the table. Fire up the oven for ...

Let meat rest for 5 minutes then slice it against the grain, cutting each rump into 4 pieces. To serve, place 2 tomato halves on each plate, arrange the lamb slices over them and garnish with a ...

Ensure that each side develops a warm colour of brown. It is worth noting that if the rump of lamb is too fatty, it is important to trim some of the fat off before cooking. Once coloured ...

Lobsters and Dover sole come straight from the beach for an appetisingly modern British menu starting with tomato and lemongrass soup, then risotto nero with grilled squid or roast rump of lamb ...