Lamb chump steaks x 4

Greendale lamb is supplied by David Lockwood, who farms in nearby Aylesbeare. After enjoying the rich grazing pastures of East Devon, the lambs are carefully selected when they reach the correct weight; they are slaughtered at a local abattoir to keep stress to a minimum. Hung for a minimum of ten days, the meat becomes even more flavoursome and tender. Our master butchers then prepare it on-site at Greendale Farm Shop, skilfully turning it into plump chops, classic roasts, burgers, meatballs and much, much more.

Tip Chump steaks come from the rump of the lamb, where it meets the loin. They’re often described as the lamb equivalent of beef rump steak.

Chump steak tastes great when marinated overnight in a little olive oil, with some crushed garlic, salt and pepper and a handful of your favourite chopped fresh herbs (Rosemary is good). The next day, heat a splash of oil in a pan or griddle pan, and when the oil begins to smoke, lift the steaks out of the marinade and into the pan. Cook for 5-6 minutes on each side, turning regularly, until cooked to your taste. Remove from the pan, leave to rest for a couple of minutes, then serve and enjoy!