Try this recipe for roast lamb rump then discover how to cook the perfect roast leg of lamb and roast rack of lamb.

Gower salt marsh lamb

Salt marsh lamb’s deliciousness is attributed to the herbs and grasses it grazes on. Gower salt marsh lambs in particular are free to graze on the tidal marsh of the Bristol Channel, feasting on samphire, sorrel, sea lavender and thrift which gives their meat a unique flavour.


  • 250g dried flageolet beans
  • 1 tbsp of each unsalted butter and olive oil
  • 4 (about 200g each) Gower salt marsh lamb rumps
  • 1 onion, finely diced
  • 1 large carrot, finely diced
  • 2 sticks celery, finely chopped
  • 1 bay leaf
  • a few sprigs thyme
  • 2 tbsp tomato purée
  • 200ml white wine
  • 500ml chicken stock
  • 150g baby broad beans, blanched and podded
  • 150g frozen peas, defrosted


  • 1 tbsp coriander seeds
  • 4 tbsp extra-virgin olive oil
  • 2 very ripe tomatoes, finely chopped
  • ½ a small bunch basil, leaves picked and shredded


  • STEP 1

    Put the flageolet beans into a bowl, immerse completely with cold water, cover and leave to soak overnight. The next day, drain the beans and put into a large pan, cover with plenty of fresh water and bring to a boil. Simmer for 1 hour, then drain well.

  • STEP 2

    Heat the oven to 200C/fan 180C/gas 6. Heat the butter and oil in a casserole, season the lamb rumps really well and brown on both sides, then remove to a plate. Tip in the onion, carrot, celery, bay leaf and thyme with some seasoning and cook for 10 minutes until soft. Add the tomato purée and cook for a minute, then add the white wine and reduce by 1/2. Tip in the flageolet beans and chicken stock, and simmer gently for 25 minutes. Add the broad beans and peas for the final 5 minutes.

  • STEP 3

    After tipping in the beans and chicken stock, put the lamb rumps onto a roasting tray and roast for 15-20 minutes, depending on their thickness – if you have a digital thermometer it should read between 55C and 60C – then rest on a plate covered with foil for 10 minutes, and slice to serve.

  • STEP 4

    For the sauce vierge, toast the coriander seeds in a small pan then pour in the olive oil and tomatoes, and heat gently until warm.

  • STEP 5

    Spoon the flageolet ragout into bowls, top with the sliced rump and stir the basil into the sauce vierge then spoon over.


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