Chilled Roaring Forties Premium Lamb Tenderloin
The most succulent meat
Succulent, with a beautiful delicate flavor, South Australia’s Roaring Forties Lamb Tenderloin is a divinely delightful meat. And because their lambs graze in only the lushest pastures of Tasmania and Southern Victoria, this tenderloin is definitely one of highest quality.
TASTING NOTES FROM THE CURATOR
The Roaring Forties Lamb Tenderloin comes from an area that does very little work. This means that it has virtually no fat or connective tissue, making one of the most tender cuts. It melts in your mouth, juicy and flavorful. It cooks very quickly, and is very easy to prepare. And it shines whether in a simple, no-nonsense dish, or more complicated fare.
PREPARATION AND PAIRINGS
The lamb tenderloin is an incredibly versatile meat, succulent, and adding a gorgeous flavor profile to many dishes. You can add it to your salads, or your pastas. If you’re feeling adventurous, try this Lamb Tenderloin with Whiskey and Maple Syrup:
- Combine maple syrup, whiskey, and some thyme in a resealable plastic bag. Add in your Roaring Forties Lamb Tenderloin, and very gently massage the marinade into the meat, coating it well. Refrigerate for 2 hours or overnight.
- Once marinated, remove the meat, but reserve the marinade. Discard the thyme.
- Brown the tenderloin in a combination of olive oil and butter on a hot skillet for about 2 minutes for medium-rare. Season with salt and pepper.
- Take them out, and keep them warm on a plate.
- Caramelize some shallots, and sauté some garlic on the same skillet. Add in the reserved marinade, and reduce until it takes on a syrupy consistency. Season with salt and pepper.
- Place tenderloin back into the pan, and coat them well with the sauce.
- Cut the tenderloins diagonally or slice. Serve with peas, and mashed potatoes (try Chef Joel Robuchon’s ratte potato puree)
FOR A BETTER TOMORROW
The Roaring Forties company is a production of Flinders + Co. They have committed to “cultivate better,” not shying away from hard questions and big issues, like sustainability, ethics, and environmental conservation.
In 2018, they became the first meat company in the world to fully offset all carbon emissions, from their business, to ever kilogram of meat they sell. Their Melbourne facility uses 100% renewable energy, and they are currently in the process of developing ways to reduce the use of harsh chemicals in their cleaning products, as well as reducing the use of disposable crates, and plastic packaging.
This arrives to you chilled. Store in the chiller part of your fridge. Shelf life is 2 weeks from delivery.