Lamb Rump

The Ginger Pig

£16.5

A wonderful roasting joint for smaller parties of 2-3 people. The rump hails from the harder-working back end of the animal, though the meat is far from tough. Sear in a pan first to render the cap fat, which is full of flavour and can be used to baste during cooking. Average weight 400g. Season well and sear in a hot pan. Finish in the oven at 170C for 8-12 minutes, depending on the size. If slicing into chump chops, grill or fry for 4 to 5 minutes on each side as you would a steak.

The Ginger Pig's own words, read from their page.

Buy from The Ginger PigPrice seen 2026-09-07. Not an affiliate link, we earn nothing from it.

Where this comes from

The part other shops don't tell you. Three separate questions, kept separate on purpose, each with its source.

UK company
Registered at Companies House as GINGER PIG LIMITED, number 03971587. Checked 2026-09-06.
Means the business is a British legal entity, not a British-sounding name owned elsewhere. It says nothing about where anything is made.
UK operations
Not yet checked.
Means people employed here, or premises they actually work from. We keep this separate from the company badge because a registered office can be an accountant's spare room, and a company can be registered in Britain while everything it does happens somewhere else. Where we have not looked, we say so rather than assuming.
British-owned
Not established. Many companies file a statement rather than naming a controlling shareholder.
Read from the register of people with significant control, following the chain of holding companies. It does not gate anything: a firm can be made here and owned elsewhere, and that is worth telling you rather than hiding.
Where it is made
The maker doesn't say, so neither do we.
This is about the individual product, not the company. A British firm can sell things made abroad, which is normal and not a criticism. We would rather tell you which is which than average them into a score.