Has the tenderness of the fillet and the flavour of shoulder , The cut comes from behind the loin of lamb and taken off the bone, Butchered to perfection it comes in a pack of two 3oz to 4oz mini joints, ideal to win somebody's heart.
Cooking Lamb Sirloin is as always a matter of taste, but I (Jonathan) would suggest that you season the lamb in the usual way, salt, pepper and mint to taste. Heat a frying pan to a moderate to hot temperature, and then place the lamb in the pan, resting on the fat, so that you cook the fat first. Once the fat is golden brown, Place in a preheated oven 200°c and cook the meat for about 20 minutes more or less according to rareness. Once cooked, rest for at least 5 minutes in a warm environment then serve.