Farm-Fresh Tips for a Lamb Top Round
Lamb top round is a lean, flavorful cut—perfect for roasting or slicing thin for sandwiches. Since it’s lower in fat, it benefits from gentle cooking and bold seasoning. Here’s how we prepare it at Fields of Athenry.
Bring to Room Temp – Let the roast sit out for 30–45 minutes before cooking for even heat.
Season Generously – Rub with kosher salt, cracked pepper, garlic, and herbs like rosemary or thyme. A marinade also helps keep it tender.
Sear for Flavor – Brown all sides in a hot skillet or roasting pan to create a savory crust.
Roast Low & Slow – Cook in a 300°F oven until the center reaches your preferred temperature.
Cook to Medium-Rare – Pull at 125–130°F (it will rise to 130–135°F while resting) for the best tenderness.
Rest & Slice Thin – Let rest for 15 minutes, then slice very thin against the grain to keep it tender.
Serve Simply – Pair with roasted vegetables, herb sauces, or tuck into sandwiches.
From Farm to Feast—happy cooking!