An extraordinary centrepiece, our Crown of Lamb Roast is crafted with precision and care.
Starting with two 8-rib racks of premium, free-range Sovereign Lamb from Victoria’s Goldfields, each rack is expertly French-trimmed and carefully hand-tied by our butchers to form a crown.
This unique roast offers more than just stunning presentation - expect juicy, tender lamb with a delicate sweetness and rich depth that’ll have everyone reaching for seconds.
Roast it whole until golden and juicy, and let this one-of-a-kind roast be the crowning jewel of your holiday table.
Serves 3-4 people
INGREDIENTS:
- 1 Vic's Crown Roast of Lamb
- 150ml oil
- salt & pepper
PREP TIME:
5 minutes
COOK TIME:
25 minutes
REST TIME:
10 minutes
COOKING INSTUCTIONS:
- Remove the lamb crown from fridge for 30 minutes before cooking to bring to room temperature.
- Preheat your oven to 220°C.
- Lightly rub oil and sea salt flakes over the lamb.
- Transfer the lamb to the oven and roast for 15 minutes, then reduce the oven temperature to 160°C and cook for a further 8-10 minutes.
- Best served medium-rare – the internal temperature will read 63°C.
- Remove from oven. Do not cover with foil to avoid overcooking during resting.
- Set aside to rest for 10 minutes; the meat will continue to cook as it rests, the internal temperature should reach an ideal 60-65°C.
- Slice between each bone to serve.
Please be aware that this is a guide only. All ovens work slightly differently and this should be taken into consideration.