Lamb Loin Roast: How To Prepare

Like beef and pork, the loin part of the lamb is valued for its tenderness and leanness compared to other parts of the animal. Thanks to FreshDirect’s whole-animal partnership with Brothers Ridge lamb farm, we’re able to offer this hard-to-find cut to you so you can enjoy all the qualities that make it uniquely delicious.

Cooked lamb loin roast

You might be familiar with lamb loin chops, which consist of smaller, single-rib portions attached to the bone. The loin roast comes from the same section, but is boneless and consists of the long loin and tenderloin muscles with a layer of fat on the outside, tied neatly by our butchers. Sometimes, you’ll find it sold as a lamb loin saddle roast. You can either roast it like a traditional roast, or cut it into boneless lamb loin chops for searing in a pan.

There’s no need to season this cut heavily—some salt, pepper, and herbs are nice, but you want the meat’s flavor to shine through. The recipe below proves just how unfussy it is. Make it for a holiday meal or a special dinner, where it’s a simpler alternative to a rack of lamb or leg roast.

About our partner: Brothers Ridge Farm
Brothers Ridge Farm in Tioga County, New York checks all the boxes when it comes to what is best for the environment and for animal welfare. Their lambs are raised without hormones or antibiotics and graze on open pasture supplemented with non-GMO grain to make sure they get the energy they need. FreshDirect collaborates with Brothers Ridge because their practices are more healthy, humane, and sustainable. Read more >>

Lamb Loin Roast Recipe

What You’ll Need:
One 1 1/2–2 lb pastured lamb loin roast
Salt and pepper
1 tablespoon olive oil
1 tablespoon unsalted butter, at room temperature
Juice from 1 lemon
3 sprigs rosemary, finely chopped

What To Do:
Preheat oven to 500 F.

Season the lamb roast with salt and pepper, then rub with the olive oil, butter, rosemary, and lemon juice.

Place the lamb on a sheet pan lined with parchment paper and roast for 10 minutes, then lower heat to 375 F and cook for another 15–20 minutes. Check the temperature. When the lamb hits around 130–135 degrees, pull it out and let it rest for 10 minutes (it will continue to cook from the residual heat). Check the internal temperature again before serving; it should register 135-145 F for a medium-well cooked roast.