Lamb sirloin has a richness that lingers in the best way. When it’s raised on a natural, pasture-based diet and handled properly from start to finish, the flavour runs deep – clean, savoury, and full-bodied.
The fat cap turns golden and crisp in the pan, the centre stays tender and juicy, and every slice carries the kind of depth you only get from well-raised meat. Finished with fresh herbs and a splash of wine, it’s bold, satisfying, and unmistakably lamb.
Our boneless lamb sirloin is pasture-raised right here in Ontario and carefully prepared by our butchers for even cooking and clean carving. With the right technique, the fat renders into a crisp, golden layer while the inside stays tender and deeply flavourful. Finished with a thyme and rosemary pan sauce, it’s a straightforward recipe that lets the lamb speak for itself.
Each sirloin comfortably serves two.
Choosing the Right Lamb Sirloin
For this recipe, start with a Beverly Creek boneless lamb sirloin with a generous, even fat cap. That layer of fat is where the flavour lives – and when properly rendered, it creates the crisp texture that makes this dish stand out. Our lamb is raised without added hormones, finished with care, and processed to exacting standards. The result is clean, rich flavour and consistent quality you can rely on whether you’re cooking for family or guests.
Recipe: pan-Roasted Boneless Lamb Sirloin
Ingredients:
- 1 Beverly Creek boneless lamb sirloin
- Generous pinch of salt
- Small pinch of pepper
- Generous pinch of garlic powder
- ½ cup chicken stock
- ¼ cup dry white wine
- 1 tablespoon butter
- Small gathering of fresh thyme
- Small gathering of fresh rosemary
Instructions:
Step 1: Score the fat
Using a sharp knife, score diagonal lines across the fat cap, cutting just deep enough to expose the meat beneath. Turn the sirloin and score in the opposite direction to create a diamond pattern across the surface. This helps the fat render evenly and creates that crisp finish.
Step 2: Season and dry
Season the lamb generously on all sides with salt, pepper, and garlic powder. Place it on a resting rack in the fridge, uncovered, to draw out moisture. This can be done up to 24 hours in advance; 12 hours is ideal. The drier the surface, the better the crust. If you’re short on time, you can skip this step, but allowing it to rest in the fridge makes a noticeable difference in texture.
Step 3: Render and sear
Place the lamb sirloin fat side down in a cold frying pan. Use nonstick, stainless steel, cast iron — whatever you trust. Turn the heat to medium and slowly render the fat cap. Take your time here. You’re building flavour and crispness without rushing the process. Once the fat is deeply golden and crisp, flip the sirloin and sear the meat side. Continue turning to ensure all sides are evenly browned.
When fully seared, remove the sirloin from the pan and place it on a resting rack. Cook to your preferred doneness. For medium-well, aim for an internal temperature of 142–145°F. If needed, finish the sirloin in the oven on the rack until it reaches temperature.
Step 4: Make the pan sauce
With the pan still hot, add the white wine and scrape up the browned bits from the bottom — that’s where the flavour sits. Let the alcohol cook off. Add the rosemary and thyme, then pour in the chicken stock. Reduce the liquid by about one quarter. Finish with the butter and continue reducing until the sauce coats the back of a spoon. Strain for a refined finish, or leave the herbs in for a more rustic presentation. For a smoother sauce, straining is recommended.
To finish and serve:
Let the lamb rest for 15–20 minutes before carving. Resting keeps the juices where they belong. Spoon the sauce onto the base of the plate. Carve the sirloin fat side up into slices of your preferred thickness and layer over the sauce. Serve with seasonal vegetables or roasted potatoes for a simple, balanced meal
Recipe notes
- Each sirloin serves two people comfortably.
- The scoring and slow fat rendering are what create the crisp exterior — don’t rush this step.
- This same technique works beautifully with a larger lamb roast; just adjust cooking time accordingly.
Ontario Lamb, Done Properly
Our boneless lamb sirloin is available through the Beverly Creek online farm shop for pickup, or as part of a custom bulk order. Every cut is vacuum-sealed for freshness and prepared by our butchers with care.If you’re planning a dinner or looking to explore more lamb cuts, get in touch, we’re always happy to talk through options.
Quality starts at the farm, and we stand behind every cut that leaves it.