Lamb Sirloin Roast

Lamb Sirloin Roast – $15/lb

The Sunday roast that the Mediterranean built… tender, juicy, and surprisingly easy to nail every time.

Hand-cut from the lamb sirloin, this roast is one of the most underrated cuts in the whole lamb. Tender like a leg roast but smaller, easier to portion, and ready in a fraction of the time. Mild lamb flavor with the perfect amount of marbling — beautiful sliced thin and served pink with herbs, garlic, and a glass of red.

Perfect for:

• Sunday lamb dinner (without the all-day cook 😋)
• Mediterranean herb-crusted roast
• Sliced thin over salads or grain bowls
• Date-night dinners & small holiday tables
• Smoked then sliced for elegant sandwiches

What Makes It Different:

• Smaller, more manageable than a leg roast
• Cooks in 45 minutes — not 4 hours
• Tender, mild lamb flavor (great for lamb skeptics)
• Easy to slice & portion for plating

Why Hooser:

• Hand-cut and vacuum sealed
• No fillers, no additives, no shortcuts
• Locally sourced quality lamb
• Flavor that stands on its own

Cooking Tip:
Pat dry, rub with olive oil, crushed garlic, rosemary, thyme, salt, and cracked pepper. Sear all sides hot in cast iron, then roast at 400°F until internal temp hits 135°F for medium-rare (about 30–40 minutes for a 3 lb roast). Rest 10 minutes. Slice thin across the grain. Serve with mint chimichurri or a pan-sauce reduction.

Ordering:

• Sold by the pound
• Typically 2–4 lb roasts
• Hand-cut and vacuum sealed

Price:
$15 per lb