Don’t we all love a bit of rump? And yes we’re talking about lamb rump, or sirloin as it’s better known on North American menus. Truth is lamb sirloin is an often-overlooked cut of lamb that should be getting noticed for its versatility, tenderness, flavor and virtually 100% yield. There’s the quick bar-bite like the “toothpick lamb” at Aba in Chicago, or Chef Adam’s Korean-style stir fry and Louisiana gumbo dishes. The rump is not the end, it’s just the beginning!
Here are three of our favorite ways with lamb sirloin that really show off the versatility:
Toronto Chef Keith Pears’ Jakarta Skewers, an authentic “meat on a stick” application that dresses up quite nicely for the W Hotel.
Steven Toevs’ Down Under BBQ Lamb sandwich with Carolina BBQ sauce goes in a totally different direction, making a higher-end but quite casual sandwich on crusty bread. Recommended with a hazy IPA!
Chef Adam has his own “3 ways” with this cut, but of them we’ll pick the lamb and sausage gumbo for another totally different cook method and flavor profile.