Lamb rump is a sumptuous cut of meat that often graces the tables of those who appreciate the rich and subtler flavours of lamb. But if you've ever delved into lamb rump, you might have come across the terms "cap on" and "cap off." So, what exactly is the difference between these two terms, and how do they affect cooking recommendations?
Cap On vs. Cap Off
Cap On Lamb Rump:
The "cap" refers to the fat layer that covers one side of the lamb rump. When the cap is left on, it provides extra moisture and flavour during cooking.
Cap on lamb rump can be slightly more forgiving in terms of overcooking, as the fat helps keep the meat moist. It is often chosen when you want to infuse the dish with a rich, lamb-flavoured essence.
Cap Off Lamb Rump:
The cap is removed in cap off lamb rump, resulting in a leaner cut of meat. Cap off rump can be ideal for those seeking a healthier option or a milder, more subtle lamb taste.
It requires precise cooking to prevent the meat from becoming dry, as there's less natural fat to keep it juicy.
Cooking Tips for Cap On and Cap Off Rumps:
Season your lamb rump with your favourite herbs, spices, and marinades (hint: think thyme, rosemary, garlic, mint).
Sear in a hot pan to create a flavourful crust (longer if cap on).
You may prefer to finish in the oven, or otherwise continue cooking in the pan, using a meat thermometer to ensure your lamb is cooked to your preferred level of doneness (tip: around 60 C).
Rest the lamb for a few minutes after cooking to let the juices redistribute for a more succulent mouthfeel.
Cap on and cap off lamb rump both have their unique qualities and can be prepared to suit your taste preferences. Whether you're a fan of that rich, juicy flavour or prefer a leaner, versatile option, be sure to pick up Pasture Fresh® lamb available year around at selected foodservice distributors to try it out.
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