Lamb Sirloin Roast
A boneless or tied bone‐in roast taken from the sirloin section just above the leg, this cut delivers tender, lean meat with a pronounced lamb flavor. Sourced from pasture‐raised lamb at Grimshaw Farms in Ware Shoals, SC, the sirloin roast offers an elegant centerpiece for intimate dinners or upscale catering.
Cooking Tips:
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Oven roast: Preheat to 350°F. Rub the roast with oil, salt, and pepper; place on a rack and roast for 18–20 minutes per pound until 125–130°F internal (medium‐rare). Rest 10 minutes before carving.
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Herb‐crust finish: Score the fat cap, spread a paste of Dijon and chopped rosemary/thyme, then roast at 375°F for 15 minutes and finish at 400°F for a crisp crust.
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Sous-vide precision: Seal with garlic and herbs; cook at 134°F for 2 hours, then sear on all sides in a hot pan for color.
Seasoning Suggestions:
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Garlic & rosemary rub: Combine minced garlic, chopped rosemary, olive oil, salt, and pepper; massage into meat before roasting.
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Mustard & herb crust: Brush with Dijon, then coat with thyme, parsley, and panko breadcrumbs for a crunchy topping.
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Citrus-spice blend: Mix lemon zest, ground coriander, cumin, and olive oil; coat roast for bright, warm flavors.
Pro Use:
Perfect for chef‐curated plated entrées, holiday catering roast stations, or retail pre‐sliced gourmet roast packs in specialty markets.
