Meat from the shoulder is also delicious cubed and served in stews, curries and shish kabobs. If you wish to dry-roast lamb shoulder, purchase a boneless rolled and tied shoulder. This slow roasting will make this tougher cut tender and juicy. It may be whole with the sirloin portion left on, or cut as a sirloin roast, shank half roast or center leg roast. The sirloin can also be sliced into thick sirloin steaks, if desired.
Some butchers sell the whole lamb sirloin separated from the leg.
It weighs about 2 pounds and can be roasted bone-in or boned, rolled and tied. Like leg of lamb, the sirloin makes a juicy roast for four to six and can be eaten rare. LEG - Season with a rub, marinade or stuffing. Rotisserie or oven roast. Stir-fry or saute.