Lamb rump on the Big Green Egg
- Prep5 min
- Cook18 min
- Serves2
- DifficultyEasy
- TemperatureAbout 220°C (428°F) direct, deflector out. Off at 52°C (126°F).
Lamb rump is a brilliant cut. It’s not cheap, but it’s really special and doesn’t get used enough, and I’d cook it all the time. This one was a 400 g piece from Graham Turner. I rubbed it with SPG and put it straight over the coals on my Big Green Egg at about 220°C (428°F), once a bone-in pork loin had come off. Fat cap down first, then flipped, and off at 52°C (126°F) after 15 to 18 minutes. Ten minutes’ rest and it was pink all the way through.
Ingredients
- One lamb rump, about 400 g
- SPG rub: black pepper, salt and garlic granules at 2 : 1 : 0.5 by volume
Equipment
- A barbecue that runs direct at about 220°C (428°F) with the lid down. I use my Big Green Egg Large with the ConvEGGtor (ceramic deflector) out.
- An instant-read probe thermometer.
- Lump charcoal.
Method
- Rub it all over
- Set the barbecue up direct at about 220°C (428°F)
- Put it on fat cap down
- Take it off at 52°C (126°F)
- Rest it for ten minutes, then slice
Key takeaways
- It’s an easy one to add to a longer cook. I did mine on the same coals as a bone-in pork loin. When the pork came off to rest, the deflector came out and the lamb went on.
- One 400 g rump serves two.
- I serve it pink. The UK guidance says whole cuts of lamb can be served pink in the middle as long as the outside is seared.
The cook, in full
I cooked this as part of a big Sunday cook on 31 May. A bone-in pork loin had been on the Egg first, indirect. When it came off to rest, I took the ConvEGGtor (ceramic deflector) out so the lamb could go straight over the coals.
The lamb was one 400 g rump from Graham Turner Family Butchers. It got the same SPG rub as the pork, 2 : 1 : 0.5 by volume, black pepper, salt and garlic granules.
With the deflector out the Egg was at about 220°C (428°F). The rump went on fat cap down, and I turned it over after that.
Four trout and a dozen sausages went on the grid round it.
It came off at 52°C (126°F) on my instant-read probe after 15 to 18 minutes. I rested it for ten minutes, then sliced it.
What to serve with lamb rump
Mine went on the table with the pork loin, the trout, the sausages, a smoky-mayo potato salad, chard and kale from the garden done on the hob, bread and crispy sage.
What I learned
To keep lamb rump tender you just have to pull it at the right temperature and rest it. For me that’s 52°C (126°F) and ten minutes.
Variations
Any barbecue that runs hot and direct with the lid down will cook this lamb rump recipe. I’ve only done it on the Egg.
Related
- Big Green Egg Large review — the unit this was cooked on.
- Bone-in pork loin on the Big Green Egg — the pork that was on before it, on the same fire.
- Whole rainbow trout on a kamado — on the grid next to the lamb.
- Smoky BBQ potato salad on a kamado — on the table with it.
FAQ
How to cook lamb rump?
I rub it with SPG and cook it direct over the coals at about 220°C (428°F), fat cap down first and then turned. It comes off at 52°C (126°F) and rests for ten minutes before I slice it.
How do you cook lamb rump so it’s tender?
You just have to pull it at the right temperature and rest it. I take mine off at 52°C (126°F) and give it ten minutes.
Is lamb rump a good cut?
Yes. It’s not cheap, but it’s a really special cut and it doesn’t get used enough. I’d go lamb rump all the time.
Which is better, lamb leg or rump?
I’d go lamb rump all the time. If I’m doing a leg, I prefer it as a slow roast.
What’s the right lamb rump temperature?
I take mine off at 52°C (126°F) and serve it pink. The UK Food Standards Agency says whole cuts of lamb can be served pink in the middle as long as the outside is seared.
How long does BBQ lamb rump take?
Mine took 15 to 18 minutes direct at about 220°C (428°F) for a 400 g rump, then ten minutes’ rest.
Disclosure and provenance
I cooked this on my own Big Green Egg Large and paid for the lamb from Graham Turner Family Butchers. Smoke and Lump has no commercial relationship with Graham Turner and earns nothing from this recipe.
Sourced from the 31 May 2026 cook log — a 400 g lamb rump cooked direct on the Big Green Egg Large after a bone-in pork loin.