Nose To Tail

Lamb
Primal: Sirloin (US)
Cooking Methods: Oven Roast
Good For: Dry-Rub, Marinating, Glazing
Fat Content: Low
Price: Expensive

Sirloin-Half Roast is a tender but bony cut from the Lamb Leg. To make it easier to carve, customers often get this portion deboned and butterfly it. Alternatively, the deboned cut can be pounded and rolled up to form a boneless roll. It is much tenderer than the Shank-Half and typically weighs around 3-4lb (1.5-2kg).