Lamb Sirloin
By: Anonymous

About

The sirloin is a meaty, flavorful, and relatively tender portion of the lamb also known as the butt. Like beef sirloin, this is a meat eater’s delight, but because it is relatively lean, it may dry out if overcooked. The sirloin is just above the leg, and, in many parts of the United States, it comes attached to a leg of lamb. When the sirloin is sold separately, it will usually be sliced into three or four steaks or chops, but it can be ordered whole or boneless; whole sirloin top butt may be found. Whole bone-in sirloin makes a tender, if bony, roast; whole boneless sirloin is easy to carve.

Information
Translations: Jēra muguras mīkstumu, Avienos nugarinė, Muşchi de miel, Janjetina pečenica, Lamb thịt lưng của bò, Lamb polędwicy, Lam Sirloin, Sirloin मेमने, Lombo de cordeiro, Лам Антрекот, Αρνί κόντρα, خروف شريحة لحم الخاصرة, 양고기 등심, Jehněčí svíčková, Јањетина печеница, Lamb solomilyo, 羔羊沙朗, Xai Filet, Lamb z zgornjim delom, Jahňacie sviečková, Agnello di manzo, למב הסינטה, Lamb Ryggbiff, Anak Domba Sirloin, ラムロース, Agneau de surlonge, Lammentrecôte, Cordero Solomillo, Лам Антрекот, Lamb ulkofileepihvi, Агнешко филе