Lamb Rump Steaks

Store raw lamb rump steaks in their original packaging or tightly wrapped in plastic wrap or foil in the coldest part of the refrigerator. For longer storage, freeze them.

Allow the steaks to come to room temperature for about 20-30 minutes before cooking for more even results.

Score the fat cap lightly to help it render and crisp up during cooking.

Rest the steaks for 5-10 minutes after cooking before slicing to keep them juicy.

Roasted root vegetables (carrots, parsnips, potatoes)

Creamy mashed potatoes or polenta

A fresh green salad with a vinaigrette

Mint sauce or a red wine reduction

Overcooking the steaks, which can make them tough.

Not letting the steaks rest after cooking, leading to lost juices.

Cutting against the grain when serving can make the meat less tender.