Leaner than scotch, bolder than fillet — the rump deserves its moment
Rump comes from the hindquarter — a heavily worked set of muscles that develop tremendous flavour. In grass-fed beef, where the animal has genuinely used its hindquarters walking across real pasture, this lean intensification of flavour is at its most pronounced. Grass-fed rump is naturally rich in zinc, iron and B12.
Blitz all chimichurri ingredients in a food processor — or finely chop everything by hand — until roughly combined. Set aside for at least 30 minutes for the flavours to develop.
1 cup parsley4 cloves garlic1/2 cup olive oil3 tbsp red wine vinegarBring the rump to room temperature. Pat dry with paper towel. Season generously.
~320g rump steakflaky salt and pepperHeat a cast iron pan until smoking. Add a small amount of oil.
high smoke-point oilSear the rump for 3–4 minutes per side for medium-rare.
Rest for 6–8 minutes. Slice thinly against the grain.
Serve over the chimichurri with a simple green salad alongside.
Pack A & Pack D shares — Rump (~320g)
💡 Always rest rump steak, and always slice against the grain. Slicing across the muscle fibres shortens what you're chewing through, making every bite more tender regardless of the cooking.
Pack A and D put rump on your table. We put the recipe in your hands. Join the Your Farmer community. 🌿
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Grass-Fed Beef Sausages, Mince and Diced (SMD) Bundle Pack
Bulk Grass-Fed Beef - Cut-up Your Way
Bulk Pastured Full Lamb - Cut-up Your Way
Greek-Style Lamb Roast with Lemon and Oregano
Lemon, oregano and time — the Greek family-table treatment for the whole cut
Every Greek family has a version of this and none of them are wrong. Garlic, dried oregano and lemon get worked deep into the lamb, potatoes go underneath to catch everything that falls, and the oven runs slow enough that nobody has to watch it. What comes out isn't pink, carve-at-the-table lamb — it's the other thing entirely: golden on top, giving underneath, with lemony potatoes that half the table will fight over harder than the meat. It's Sunday cooking from a country that takes Sundays seriously.
Read moreabout Greek-Style Lamb Roast with Lemon and Oregano
Low-and-Slow BBQ Lamb Ribs with Dry Rub
Paprika, brown sugar, patience — American barbecue discipline meets Australian lamb
This is the recipe for the day you've decided the barbecue is the afternoon's entertainment, not just the cooking appliance. No foil, no shortcuts: a paprika and brown sugar rub, a hooded barbecue held low around 140C, and three or so unhurried hours while the fat renders, the spice sets into proper bark and the smell slowly takes over the street. Lamb ribs suit the American low-and-slow treatment better than most people expect — they're smaller and fattier than pork ribs, so you get all the bark in less time. Pour something cold. This one's a sit-outside recipe.
Grilled Chump Chops with Warm Lentil Salad
Charred chops over mustardy lentils — the bistro order, made at home
Walk into any honest bistro in France and there'll be lamb with lentils somewhere on the board. It works because the two halves trade favours — earthy lentils soak up the lamb's resting juices, and a sharp Dijon dressing cuts the richness of a properly charred chop. The lentils simmer away on their own for twenty-five minutes while you see to the chops, so the timing looks after itself. Hearty without being heavy, smart enough for guests, and most of it comes from the pantry.
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