The Top Round of Lamb is a really great alternative cut of Lamb for roasting. It is the most solid section of the Leg of Lamb and will produce a wonderful roast Lamb experience without having to deal with either the size or the bone of a traditional Lamb Leg. Simple to cook, and even simpler to slice and serve, the Top Round of Lamb adds another dimension to what you can prepare at home to rival a fine dining experience in a restaurant. For portion planning, I would estimate about ¾ of a pound (12 oz) per serving.
| Size | Price | Quantity | ||
|---|---|---|---|---|
| 24oz | $26.00 | |||
| 28oz | $32.00 | |||
| 32oz | $36.00 | |||
| 35oz | $40.00 | |||
| 38oz | $44.00 | |||
| 40oz | $48.00 |
Roast Lamb of this quality is a real treat, but normally difficult to pull off. The Leg of Lamb is the go to cut of Lamb for a roast, but it becomes unwieldy because of its size- upwards of 6-7 pounds; and the difficulty of slicing around the bones. The Top Round of Lamb gives you all the plusses without the excessive size and hassles. It will roast in a fraction of the time necessary for a Leg of Lamb and will slice and serve like a breeze.
The Top Round of Lamb is a solid chunk cut from the larger Leg of Lamb. Being a solid piece, it will give beautiful effortless slicing, and will roast like a dream. A very tender, flavorful and delightful roast.
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The lamb is sourced from Northern California which with its temperate climate and proximity to the ocean we believe rivals the famous coastal Lamb of France.
The best method for cooking Top Round of Lamb is to simply roast in the oven. Use a preheated 400-degree oven, place Top Round of Lamb in a small roasting pan with a rack. Depending to the size (thickness), it will take somewhere between 35 and 40 minutes to reach medium rare at this oven temperature. The 400-degree temperature will brown and crisp the fat quite nicely. An alternate method is on the grill. It is eminently doable, and I would feel more comfortable doing the Top Round of Lamb on the grill than I do of either the Rack of Lamb or the Loin of Lamb. Lamb fat is high in glycerin and will flare more quickly and seriously than beef fat, but the Top Round of Lamb is a leaner cut, and therefore, the flaring will be far less of an issue. Given the thickness, and assuming the average grill will be around 500 degrees, it will take about 20 to 25 minutes to reach medium rare. Whenever cooking lamb on the grill, you must stay there the entire time; but unlike the Rack of Lamb or the Loin of Lamb, the normal two turns will work when grilling the Top Round of Lamb. Another alternative for those who like a heavy sear would be to brown in a skillet on the stovetop, then transfer to a preheated 350-degree oven. Depending on the length of time searing, the time in the oven will only be about 20-25 minutes.
As for seasoning, this Lamb has a world of natural flavor, so you don’t need much to improve it. I usually only lightly salt and pepper the outside; but the first rule is there are no rules. So, garlic, rosemary, thyme or whatever added flavor you happen to enjoy is a perfect compliment.
