With one or two of these beauties in the freezer over the break you'll know that you always have the centrepiece for an easy feast for the family or friends. This is such a crowd-pleasing cut and however you cook it, there always seems to be something for everyone from rosy pink middle bits to charry end pieces. The marinade - rosemary, parsley and oregano, with chilli, garlic and lemon zest - is loosely based on the River Cafe's recipe. We've been making it for years and haven't been able to improve on it!
Lamb, garlic, rosemary, parsley, oregano, black pepper, lemon zest, olive oil, salt, flaked chilli.
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL20.7g215.5g
- SATURATED0.2g2.4g
- SUGARS0g0.4g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Serve with our roast kiplfer potatoes and  a leafy green salad or the pearl cous cous salad, with ratatouille or some char-grilled vegetables (eggplant, zucchini and red capsicum), a garlic-yoghurt sauce and crusty bread on the side. An extra sprinkle of salt and some lemon wedges for squeezing wouldn't go astray either.

The garlicky greens and beans with gremolata and roast tomatoes would be a match made in heaven, too.

Please Note: This product is raw and should be fully cooked before consumption.

Defrost and pat dry before cooking. Once defrosted, cook and consume within 48 hours.

Preheat a barbecue and cook for about 12-15 minutes a side or until done to your liking (rare will still feel soft and giving when given a finger prod, medium rare will be springy, well done will be firm), then rest for a good 10 minutes, covered in foil, before slicing across the grain and dressing with its own juices from the board.