Muscle Name(s): Gluteus medius
Other Names: Chuleta, Extremo del sirloin, chump end
Cooking Style: Roast or Braise
The wind is howling outside, the sky is that lovely shade of “screw-you” grey, and rotting leaves are piling up on my doorstep. People, it’s roast season. In my mind there is nothing better than a big roast cooking away in the oven to compliment this gorgeous fall weather. Throw in some heavily spiked mulled cider and you’ve got just about as perfect a day as it’s possible to get without copious illegal substances. “But,” you’re asking yourself, “what roast, out of all the possible roasts, is the one I really want to be cooking this blustery October afternoon.” The answer, to me at least, is simple: breeze right past the posh boneless loins, and dry aged beef joints, and go right for a big honking pork sirloin.