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Delheim's Succulent Lamb Rump
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Roasty Toasty

Preheat the oven to 200°C. Place the butternut chunks on a roasting tray, coat in oil, and season. Roast in the hot oven for 30-35 minutes. Place the shredded kale in a bowl with a drizzle of oil and seasoning. Massage until softened and set aside.

Everything you need — for 3 · 898 kcal per person

🧂 Spices & Seasoning

  • 15ml Vegetable Stock

🌿 Fresh Herbs

  • 12g Fresh Mint
    rinsed

🥬 Fruit & Vegetables

  • 750g Butternut
    rinsed
  • 150g Kale
    rinsed & roughly shredded
  • 30g Pumpkin & Sunflower Seed Mix
  • 1½ Lemon
    cut into wedges

🥩 Meat & Protein

  • 480g Lamb Rump
  • 15ml NOMU Lamb Rub

🧀 Dairy

  • 75ml Plain Yoghurt
  • 90g Danish-style Feta
    drained

🍜 Grains & Noodles

  • 225ml Red Quinoa

🏠 From your kitchen

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Paper Towel
  • Butter