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Roasts Part III

The rules of the game for roast pork or lamb are similar to those with roast beef, though each have their idiosyncracies.

Pork Sirloin Roast: We recommend eating your pork at about 140 degrees, which means removing it from the oven when it’s temping at 130. For the best results on a pork sirloin roast, you should sear it off on a pan first and then transfer it to a 280 degree oven, then cook for about half an hour. Want to take your pork to unimaginable heights? Glaze it with something a little bit sweet: American Spoon makes an incredible grilling sauce—our favorite flavors are Apple Cider, Pumpkin Chipotle, and Maple BBQ, all perfect for fall.

Lamb Sirloin Roast: We also like our lamb around 140 or perhaps a little less. The most effortless and classic way to prepare roast lamb is with a persillade: minced garlic, parsley, lemon zest, and little bit of salt, black pepper, and olive oil. It’s fresh, hearty, and perfect with rice pilaf and roasted vegetables.

A host of other roasting options are always on hand at our shop, including spectacular whole chickens (think of those as your practice turkey), and we are always excited to talk process and preparation to help you get the most out of your roast.