Picanha / Rump Roast | Boneless | Grass Fed Lamb 🐑 | Pastizal Raised 🌿 | Signature Cut

🐑  Picanha / Rump Roast | Boneless

This boneless Lamb Picanha / Rump Roast comes from our Eternal Spring | Pasture-Finished Lamb, raised year-round on open pastizal in Yucatán’s natural spring climate. The rump or picanha roast comes from the top of the lamb's hindquarter, prized for its tender grain and delicate fat cap.

Grass-fed lamb offers a superior omega-3 to omega-6 ratio compared to grain-fed, supporting low-inflammation diets. Rich in bioavailable iron, zinc, and B-vitamins (especially B12), this cut provides complete protein with no hormones and no antibiotics. The natural fat cap contains CLA (conjugated linoleic acid) associated with metabolic health. 

The Lamb Rump / Picanha Roast is versatile enough to fry, braise, and even barbecue. The really key thing is to try and crisp the lovely layer of fat that comes on top of the lamb rump as that's what makes this cut so special and tasty. Just like on steak the fat is an essential component of this cut, and it's all the better for having it to baste and balance, for cooking and flavour.

🍲  Cooking Inspiration

This signature cut delivers mild, sweet lamb flavor with a buttery texture when cooked properly. Average weight: 1–1.5 lbs. A nose-to-tail essential that showcases the quality of pasture-raised lamb.

• Roasting: Season with rosemary, garlic, and sea salt; roast at 325°F until medium-rare for a tender, juicy centerpiece served with roasted root vegetables.
• Grilling: Score the fat cap, marinate in olive oil, lemon, and herbs, then grill over medium-high heat for a smoky, caramelized crust—perfect sliced thin and served with chimichurri.
• Sous vide + sear: Cook at 135°F for 2–3 hours, then sear the fat cap until golden for restaurant-quality tenderness.

Trending home-style recipes in the U.S. & Canada include herb-crusted lamb picanha roast with garlic and rosemary, grilled lamb rump with mint chimichurri, and slow-roasted lamb picanha with Mediterranean vegetables. Also featured in Middle Eastern-style roasted lamb with za'atar and yogurt sauce, and Brazilian-inspired picanha-style lamb with coarse salt and lime.

🌿 Pastizal Raised · Grass Fed & Finished

No grain. No hormones. No routine antibiotics. No additives, preservatives, injections, or salt brines. Cut from sustainably and humanely raised Lamb, freely roaming day and night on pesticide and chemical free pastures. 

📦 Harvest, Packaging & Delivery

All of our lamb is harvested, butchered, vacuum sealed, and frozen specifically upon your order—we do not ship pre-cut or warehouse inventory. Each cut is sealed in food-grade vacuum packaging to preserve freshness and quality.

Please allow up to 7 business days for processing and delivery. Some cuts may require additional time depending on availability and natural yield. This is the tradeoff for truly fresh, made-to-order meat.