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.