Slices of rare lamb rump roast served with salad. Gary Lum.

Roast lamb rump and salad

It looks like I’ll be working every day for the foreseeable future.

Getting time to cook a roast was tricky. Fortunately, lamb doesn’t need to be cooked for a long time in the oven.

Lamb rump roast in packaging. Gary Lum.
Lamb rump roast in packaging.


  • Lamb rump
  • Cos lettuce (shredded)
  • Fennel (sliced)
  • Red onion (sliced)
  • Radish (sliced)
  • Cherry tomatoes (halved)
  • Avocado cheeks (diced)
  • Lime juice
  • Olive oil
  • Iodised salt


  1. Remove the meat from the plastic wrapper
  2. Place the meat on a rack over a baking tray and insert a meat thermometer.
  3. Heat an oven to 200 °C (392 °F) and until the internal temperature has reached 57 °C (134 °F) and then remove the meat from the oven and allow it to rest for about 10 minutes.
  4. Make a salad while the meat is resting.
  5. Carve the meat and set a couple of slices onto a dinner plate and serve with the salad.
  6. Put the rest of the meat away in the refrigerator for lunch meat.







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