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Tasmanian Lamb Shoulder Rack Roast (Classic or Mint & Rosemary)


Average weight = 500g

This is a delicate rack from the last ribs at the top of the loin, behind the shoulder. The cut is known for its versatility, flavour and relatively high fat content.

To roast lamb rack:

  1. Preheat oven to 200°C.

  2. Heat a heavy-based frying pan on the stove until hot. Add a drizzle of olive oil and place the lamb racks in the hot pan and sear all the sides. Once well coloured, remove the lamb racks and place on a rack in a roasting tray.

  3. Roast the lamb in the oven for about 20-25 minutes. This should produce a medium rare to medium lamb rack.

  4. Remove from the oven. Allow to rest for 10 minutes before serving.

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