Lamb Loin Roast
A boneless or tied bone-in section from the center of the back loin, this roast showcases the most tender loin eye muscle of the lamb. Sourced from pasture-raised animals at Grimshaw Farms in Ware Shoals, SC, the loin roast offers a refined balance of succulent meat and delicate flavor—perfect for special-occasion dining.
Cooking Tips:
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Classic oven roast: Preheat to 375°F. Rub the roast with oil, salt, and pepper; roast 20–25 minutes per pound until internal reaches 130°F for medium-rare. Rest 10 minutes before slicing.
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Herb-crusted roast: Press a mixture of chopped rosemary, thyme, garlic, and lemon zest into the surface, then roast at 350°F for 18 minutes per pound.
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Sous-vide finish: Vacuum-seal with butter and herbs; cook at 133°F for 2 hours, then sear all sides in a hot skillet for color and crust.
Seasoning Suggestions:
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Garlic & rosemary: Massage minced garlic, fresh rosemary, olive oil, salt, and pepper all over the roast.
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Mustard & herb: Spread Dijon mustard, then sprinkle chopped tarragon, parsley, and breadcrumbs before roasting for a crisp topping.
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Spiced citrus: Whisk orange juice, ground coriander, cumin, and olive oil; brush on 30 minutes before roasting.
Pro Use:
Ideal for holiday dinner promotions, catering plated entrées, or deli-style pre-sliced roasts in specialty markets.
