Lamb rump, with its strip of flavourful fat running across the top, is an incredibly tasty cut but can sometimes be tricky to cook due to its irregular shape. Cooking it sous vide, slowly and at a constant temperature, ensures a perfect result every time, and the meat can be finished off in a pan for a gloriously caramelised flavour. One rump – sometimes also referred to as lamb chump – is a more than generous portion for one person, and would happily serve two people with a substantial garnish.

Try adding different flavours to the bag before sealing it – thyme, rosemary and garlic are all classic flavours to pair with lamb and would work beautifully. Alternatively you could try rubbing the rump with spices such as ras el hanout before cooking to give your finished dish a bit of a kick.

Instead of pan-frying the rump you could finish the lamb on a griddle or barbecue, giving the meat a smoky, charred flavour.

Alan Murchison’s Lamb rump with wild garlic, anchovy and pea puree is a great choice for a summer supper, while Richard Corrigan pairs the meat with distinctly autumnal flavours in his Roasted lamb rump with salsify and wild mushrooms. Alyn Williams serves his Lamb rump with a lamb faggot, potatoes and beach vegetables.