Spring is a great time of year to indulge in lamb, and the kidneys bring a richness to the dish
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Rump of lamb (sometimes called the chump) is a cut you see in restaurants but not at the butcher, so you may need to order it. It’s a brilliant cut as it’s boneless and easy to carve. Rumps vary in size – a small one, weighing about 200g, will feed one generously. If it weighs 300g or more, you will be able to stretch one rump between two. If your butcher can’t find them, replace the rumps with 2 racks of lamb, roast them for 20 mins, then carve and serve 2 chops per person.