Lamb rump usually requires several hours of sous vide cooking, but our cut is a bit special.

It is cut from the leg of a Danish lamb, which has been dry-aged for 60 days in its own dry-aging cabinet.

Typically, lamb is recommended to be dry-aged for 2-3 weeks in order to achieve a strong umami flavor and become incredibly tender.

Therefore, we decided to cook the meat for only 2.5 hours.

The meat was briefly trimmed and seasoned with salt and pepper.

Then packed in a vacuum bag and cooked sous vide/water bath for 2.5 hours at 56 degrees Celsius (133 degrees Fahrenheit).

The meat was unpacked from the vacuum bag and patted dry with a dish towel.

It was then given a pass with a blowtorch to develop a sear.

 

The reason we chose the blowtorch over the pan/grill is due to the rump's shape. As it is almost spherical, it is much easier to give all corners a nice sear using a blowtorch.

The meat was then sliced into thin pieces and seasoned with a good flake salt and freshly ground pepper.