Lamb rump

Use the same weight; similar lean texture, cook 5-10 minutes less if the piece is thin.

Use the same weight; very lean and tender, so cook briefly and add later.

Use the same weight; more fat, so cook 20 minutes longer and skim the gravy.

Use 60-70% of the meat weight in thick slabs; fry first and add 10 minutes before the end.

Use the same weight, halved; cook 10-12 minutes in the gravy so they stay firm.

Use 75-80% of the meat weight, parboiled and halved; add 15 minutes before the end.