spanking

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spanking

Paediatrics 
Corporal punishment, see there.
 
Sexology
(1) Striking or paddling—usually on the buttocks, often with considerable force—a submissive partner in the context of BDSM role-play.
(2) Striking a partner’s buttocks with minimal force during normal—non-BDSM—sexual activity.

spanking

Pediatrics Corporal punishment, usually of children, in which the buttocks, are pummeled, swatted, or otherwise struck. See Corporal punishment Sexology Slapping, usually of the buttocks as a part of sexuoerotic activity. See Sadomasochism.
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References in periodicals archive ?
And this time round, he beat off stiff competition from three other young Welsh chefs with his offerings: a lemon sole souffle to start, followed by roast rump of field marsh lamb, with caramelised apple tart with granny smith sorbet for dessert.
Across the table, my partner tucked into roast rump of lamb, dauphinoise potatoes, soured cabbage and an oregano jus (PS21.
Roast rump of lamb with charred aubergine, confit cannelloni, dried tomato, feta and olive.
We went for roast rump of beef (perfectly cooked) with onions and delicious bone marrow (PS16), and pappardelle pasta with wild mushrooms and sage (PS12).
Mine was roast rump of lamb, puy lentil and broad bean casserole with a red wine and rosemary jus.
What will you be cooking: "I'm going to keep it really simple: roast rump of Longwitton Farm lamb with Jersey Royal potatoes and a broad bean compote; asparagus soup with a poached hen's egg and seared beef salad.
As well as tapas, a specials board lists daily main courses such as roast rump of lamb and pan-fried seabream.
Roast rump of beef with Yorkshire pudding, fondant potato and thyme jus
Instead she went for the gratifying selection of roast rump of spring lamb served with spiced aubergines and sweet potatoes.
A generous plateful of roast rump of lamb turned up for my partner, the thick slices of sweet, juicy meat sitting on a delicious cassoulet of spicy Toulouse sausage, borlotti beans and basil.
Two main courses that have made the culinary shortlist are either turbot, braised oxtail and parsley or roast rump of lamb, flageolet puree and balsamic dressing both hewn from John Campbell's superb cookbook, Formulas For Flavour.
As well as a la carte options such as slowcooked belly of pork and roast rump of lamb around the PS20 mark, there's also a great value set table d'hote menu at PS19.