I sent my husband to our local butcher (Staubitz for those of you in Brooklyn) to get a roast. The recipe (a Jamie Oliver one) called for a French trimmed sirloin roast. We don't cook meat at home all that often and I'm not all the knowledgeable about cuts and whatnot, but I had a vague idea that French trimmed had something to do with the bone being in the roast. When my husband asked for this, the people behind the counter looked at him like he was insane. He was sent to the "Head Butcher" who said he'd never heard of a French trimmed roast. Can someone please clear this up for me?