Chump End

Meat

Chump End

Chump end is the whole rump block before chopping—suitable as a small roast or for slicing into steaks. Muscles meet here, so tying helps even cooking for roasts. Roast to pink, rest, and carve across the grain of each muscle. Or butterfly for the grill. A practical joint when leg is too large and loin too dear. Herb pastes under a thin fat cap work well.

Track this ingredient

Unit

Characteristics

Preparations

BraisedCookedFreshGrilledPreparedRoasted

Traits

Butcher CutChump EndPortionPrep ReadyVersatile

Nutrition and pairings

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 194

Amount per 100 g

  • Total Fat 12.7 g
  • Saturated Fat 4.99 g
  • Trans Fat 0.2 g
  • Monounsaturated Fat 5.16 g
  • Polyunsaturated Fat 0.99 g
  • Cholesterol 69 mg
  • Sodium 62.8 mg
  • Salt 0.15 g
  • Total Carbohydrate 0 g
  • Dietary Fibre 0 g
  • Total Sugars 0 g
  • Complex / starch 0 g
  • Protein 22.7 g
  • Water 61.5 g
Detailed nutrients

Chump End of Lamb: composition reflects this culinary part relative to the whole ingredient.

History

Family butchers recommended chump end as a two-to-four person roast.

Sunday lunch tables outside big holidays often featured chump end lamb.

Meal-kit butchery portioned chump ends for predictable home roasting.

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