NEW
New Zealand lamb has a unique flavour and full of goodness, GMO-free and free range. Grass-fed lamb, the way it used to be farmed by 3rd generation farmers. Simple to prepare and aesthetically pleasing, this flavoursome and tender cut is an easy addition to your meal. Quick to cook and can be sliced into tasty tender cutlets that impress. Available in different weights.
It is popular coated in a crust before roasting.
Marinate and bring product to room temperature. Place the roast in the oven at 450°F for 10 minutes (longer if roasting more than one rack), or until the surface of the roast is nicely browned.
Then, lower the heat to 300°F. Cook for 10 to 20 minutes longer (depending on the size of the lamb rack, if you are roasting more than one rack, and how rare or well done you want your lamb). A meat thermometer inserted into the thickest part of the meat should read 125°F for rare or 135°F for medium rare.
About the producer
Cabernet Foods Cooperative, New Zealand
Cabernet Foods Cooperative has a proud history of farming and perfecting the art of raising animals that produce exceptional meat.
It all began at the end of World War I, when Brian Everton senior, the current farmers' grandfather was awarded a ballot farm in Foxton after returning from Service. It was here that their family passion for providing quality meat to local families began.
Over the years the business grew to include several butcher shops across the Wellington region, and an innovative home delivery service. In 2002, the family saw an opportunity to continue the legacy of their Grandfather, establishing Cabernet Foods, a cooperative that works with local farmers raising livestock to their full potential.
They work with farmers to align with a regenerative farming ethos that values sustainable custodianship of the land; improving ecosystems and ensuring the highest wellbeing and care of livestock.