Roaring Forties Premium Lamb Rack Frenched Cap On


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Airflown premium lamb rack from Roaring Forties. An award winning product, winning bronze, gold and champion at the Sydney Royal Awards.

A tender and flavoursome meat, representing some of the finest lamb from Australia. Often said to be the closest thing to the highly prized ‘L’AGNEAU DE PRÉ-SALÉ’ from Normandy, France.

All Roaring Forties lambs are hand-selected and graded against 9 separate, stringent criteria – one of most rigorous grading schemes for lamb in the world, and results in consistency and quality like no other.

The “Roaring Forties” are named after the ferocious winds that circle the southern hemisphere at the 40th degrees of latitude.

Distant oceanic storms and swells that push up from Antarctica give rise to regular and strong westerly winds.

Blowing over thousands of kilometres of southern ocean, these famous trade winds carry the cleanest air in the world – as measured by the CSIRO monitoring station at Cape Grim.

With the climate tempered by the regular climate that the winds bring, the fertile lands of Southern Victoria and Tasmania provide green grass – year round.

It is one of the most ideal regions in the world to grow premium lamb.


Roasted Rack of Lamb:

  1. Prepare a rub of olive oil, salt, freshly ground black pepper, minced garlic, fresh chopped rosemary and thyme. Coat the rub all over the lamb rack.
  2. Marinate in the refrigerator overnight, and at room temperature for 1 1/2 to 2 hours before roasting.
  3. Score the fat by making sharp shallow cuts through the fat, spaced about an inch apart. Sprinkle with salt and pepper, wrap bones in foil, then place in a roasting pan with fat side up.
  4. Roast the lamb in a preheated oven at 450F for 15 minutes. Then turn and roast for another 10-15 minutes until a meat thermometer inserted into the thickest part of the meat registers 125°F for rare or 135°F for medium rare.
  5. Remove from oven, cover with foil, and let rest for 15 minutes.
  6. Cut lamb chops away from the rack by slicing between the bones. Serve 2-3 chops per person.