Roaring Forties Premium Lamb Shortloin
A lamb like no other
This shortloin from Roaring Forties in Southern Australia is a tender and flavorful meat, with a truly melt-in-your-mouth quality. It’s also very versatile, but will shine its best with high heat roasting and grilling.
TASTING NOTES FROM THE CURATOR
Roaring Forties Lamb Shortloin is made from lambs that have fed on the rich and nutrient-filled grass of the pastures of Tasmania and Southern Victoria. It’s a versatile and succulent meat, with a delicate and special flavor.
PREPARATION AND PAIRINGS
Lamb shortloin is very versatile, used in a variety of dishes. Of course, nothing beats simply seasoning it with salt and pepper, and searing it to perfection. That’s the best way to make it shine. But if you’re looking for variety in your lamb dishes, why not try this Lamb with Rosemary Gravy?
- Make a marinade of extra virgin olive oil, finely minced garlic, finely chopped rosemary leaves, and some salt and pepper.
- Pour the marinade over your Roaring Forties Lamb Tenderloin, making sure to coat it evenly. Leave it in the refrigerator for at least an hour to overnight.
- Bring your lamb to room temperature by taking it out of the refrigerator at least 30 minutes before cooking.
- On a large dry skillet on high heat, place your thick slices of lamb. Make sure to scrape off the garlic bits, and let excess oil drip off first.
- Turn the heat down to medium-high when all your chops are in. Let cook for 4 minutes on each side, until internal temperature reads 145F for medium rare.
- Remove lamb from skillet, and let rest on a plate, loosely covered with foil for about 3 minutes.
- Make the gravy using the same skillet you cooked the lamb in (remove a little of the oil). Add in flour, and stir for a few seconds. Pour in beef stock, stirring continuously. Make sure to dissolve the flour mixture; use a whisk to rid of lumps.
- Add in chopped rosemary, and let simmer, stirring regularly until thickened.
- Drizzle your lamb with the gravy, and serve with a side of mashed potatoes (try our recipe for Chef Joel Robuchon’s ratte potato puree here).
THE CALL OF NATURE
The Bass Strait, also called the “Roaring Forties,” is famous for having ferocious and wild waves. As a result, the winds that blow over the pastures of Tasmania and Southern Victoria are also wild and strong. So strong, that the trees in the area grow diagonally away from the wind. It is cleanest air in the world. The combination of elements and minerals released by the waves, and the pure, uncontaminated air contribute to the lushness and richness of the farming land in the area. which, in turn, contribute to the health and quality of grazing lambs.
Your Roaring Forties Lamb comes frozen and vacuum packed. Store in freezer. Thaw only when about to cook. Cooked leftover meat can only be kept in the fridge for 3 to 4 more days. Consume immediately.