Roaring Forties Lamb Loin Roast

Everybody loves a roast lamb. Rosemary, lemon and bacon stuffing combine to give this version by Woman’s Day a powerful flavour and texture boost. Roasted vegetables complete the meal.

Roaring Forties Lambs are sourced from some of the most pristine farming regions in Tasmania and southern Victoria. For more info on this brand and it’s provenance – click here.

(With many thanks to for the content of this post).

Let’s get cooking!


Prep: 15 mins  |  Cook: 30 mins  |  Serves: 3-4


Roast Lamb Loin

  • 600 gm Roaring Forties Lamb Loin – boned and rolled by our helpful butchers
  • Seasonally available roasted vegetables of your choice


  • 1 clove garlic
  • 2 teaspoon rosemary, chopped
  • 1 lemon, finely grated zest
  • 2 rindless bacon rasher, chopped



1. Preheat oven to hot, 200°C.

2. Remove string carefully and place aside for later.

3. To make Stuffing; place stuffing ingredients in a food processor. Process until combined. Season to taste. Spoon filling along centre of lamb. Roll up and place elastic string back to it’s original position.

4. Place lamb on a wire rack in a baking dish. Roast for 25-30 minutes, until cooked to taste.

5. Cover with foil and rest for 10 minutes. Serve sliced with roast vegetables. Season generously.

6. Enjoy!