Lemon, Rosemary and Garlic Roasted Lamb Rump.
This Lamb Rump recipe makes the most of what is available in early spring, what is traditionally thought to be a hungry gap period before the summer glut. However, this period is filled with the short season of delicious locally-grown English asparagus available to purchase from Cowdray Farm Shop.
Paired with lamb that is reared on the Estate by local farmers and is butchered on-site by our butchery team, creates a delicious supper or Sunday lunch. All ingredients are available to buy from Cowdray Farm Shop.