Roaring Forties Lamb

A Story of Remarkable Purity

Bass Strait is the ferocious stretch of ocean that separates mainland Australia from Tasmania. Antarctic driven swells are magnified in the strait, creating powerful, wild storm waves. It is twice as wide, and twice as rough as the English channel.

It is this wild stretch of sea that lends the term “Roaring Forties”.

And within these Roaring Forties are some of the most famous and legendary lamb producing regions in the world.

The cleanest air in the world blows over the pastures here. The lush grass grows year round.

They nourish British and European breed lambs, renowned for the delicate and special flavour of their meat.

This is Lamb Like No Other.

Lamb Like No Other


“Roaring Forties Lamb is a unique Australian product, and the closest thing I have tasted to the highly prized ‘L’agneau de pré-salé’ from Normandy in France.

The meat is tender and flavoursome, with a very special, lightly herbaceous background taste. It represents the very finest lamb from Australia”

 

Jacques Reymond, Jacques Reymond Restaurant, Melbourne

 


Quality Process

All Roaring Forties Lambs are hand-selected and graded against 9 separate, stringent criteria.

Each lamb must be checked off by 2 highly skilled senior graders before making the cut. Less than 20% of all lambs reach the quality specifications laid out within the program. It truly one of the most rigorous grading schemes for lamb in the world, and results in consistency and quality like no other.

The product is produced at third generation family abattoir M.C Herd in Geelong, Victoria. It is ideally located to minimize transportation times for animals throughout the Roaring Forties sourcing regions, and for quick access to the main distribution terminals in Melbourne.

The plant is fully export accredited with AQIS and BRC certification, and all lambs processed conform to Halal standards.

 

Sea Tales

“I had my first taste of the meat from Flinders Island when I was in Melbourne, at Attica.

Knowing it comes from such a beautiful landscape, I wanted to tell you how much I liked it– delicious.

Michael Pollan, Author – The Omnivore’s Dilemna



“Delicious lamb. Is there seconds?

Barack Obama, President of the USA. Commenting on the lamb from Flinders Island – G20 Summit, Brisbane, 2014


 

barack obama lamb


Merricote Lamb

Roaring Forties Lamb Nose to Tail.

Left to Right – Grilled Cutlet, Roast Loin, Slow cooked Shoulder, Chargrilled Fillet, Crumbed Sweetbreads.

Merricote Restaurant, Melbourne, Australia. Chef – Rob Kabboord