boneless half-leg roast (of lamb)


Sirloin in my dictionaries is practically always beef, but so is cuvette (if it isn't veal).

As far as I can see, cuvette comes from the large muscle going from the rump to the knee of the back leg. Usually leg of lamb is not divided up much, because the portions get too small to make a good roast, but it obviously does happen.

Half-leg roast will tell the butcher what is needed when placing the order. I tend to use that kind of name for recipes and keep the French for restaurant menus, where you are not in fact supposed to give the recipe in full, even if some items sound like it!

http://www.hormel.com/templates/knowledge/knowledge.asp?cati...

According to this site:
Sirloin, Half-leg Roast, Boneless
The sirloin half, when boned and rolled, makes an ideal size (about two pounds) for four people.