Lamb Sirloin Roast

Lamb Sirloin Roast, $15 per lb

Sunday roast, weeknight speed.

Hand-cut from the lamb sirloin, this is one of the most underrated cuts on 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 just the right marbling, beautiful sliced thin and served pink.

Perfect for:
• Sunday lamb dinner without the all-day cook
• Mediterranean herb-crusted roast
• Sliced thin over salads or grain bowls
• Smoked, then sliced for sandwiches

What to Expect:
• Smaller and more manageable than a leg roast
• Cooks in about 45 minutes, not 4 hours
• Tender, mild lamb flavor, great for lamb skeptics
• Typically 2 to 4 lb roasts

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

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

Ordering:
• Sold by the pound
• Typically 2 to 4 lb roasts
• Pickup at the ranch or shipped anywhere in the United States

Price:
$15 per lb