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Butcher Beef Country Sausage 600-800g

$9.59 ea
$11.99
 

Butcher Cowra lamb Leg 2.6kg-3.1kg

$29.99 ea
$11.99
 

Butcher Lamb and Rosemary Sausage 600-800g

$9.49 ea
$16.99
 

Butcher Lamb Crumbed Cutlets 350-550g

$19.24 ea
$34.99
 

Butcher Lamb Cutlets 350-450g

$20.25 ea
$44.99
 

Butcher Lamb Leg Roast 2-2.4kg

$29.99 ea
$12.99
 

Butcher Lamb Shanks Victorian Free Range 800g-1.3kg

$15.59 ea
$11.99
 

Butcher Thin Beef Sausages 300-500g

$5.59 ea
$7.99
 

German Butchery Berliner Mini 150g

$3.99 ea
 

German Butchery Cheese Kransky 300g

$7.99 ea
 
 

German Butchery Kransky 400g

$7.99 ea
 

German Butchery Mini German Bratwurst 280g

$7.99 ea
 
 

German Butchery Paprika Lyoner Mini 150g

$2.49 ea
 

German Butchery Strassburger Mini 150g

$4.99 ea
 

German Butchery Veal Frankfurter x5 280g

$6.99 ea
 

German Butchery Weisswurst 300g

$7.99 ea
 

Gotzinger Black Pudding Chipolata 300g

$6.50 ea
 

Gotzinger Brazilian BBQ Chipolata 300g

$6.50 ea
 
 
 

Lamb Backstrap 450-850g

$29.74 ea
$34.99
 

Lamb Boneless Leg Roast 1.6-2.8kg

$55.97 ea
$19.99
 

Lamb Leg Butterflied 900g-1.2kg

$29.99 ea
$24.99
 

Lamb Shanks x2 700g-1.3kg

$14.29 ea
$10.99
 

Lamb Shoulder Banjo Cut Bone In 900g-1.6kg

$31.98 ea
$19.99
 

Lambertz Dominos Dark Chocolate 125g

$2.99 ea
 
 
 
 

The Gourmet Sausage Beef Burgers 500g

$10.99 ea
 
 
 
 
 

The Gourmet Sausage Italian Sausages 500g

$9.99 ea
 
 
 

TIPS FOR THE PERFECT AUSSIE BBQ

An Australia Day BBQ is a tradition for many Aussies.

If you’re cooking at home or heading out to a picnic this Australia day here are some helpful tips:

  • A non-stick BBQ liner is great – just place it directly over the hot plate as the BBQ heats up. It will keep your food clean and stop the meat from sticking.
  • Give the BBQ plenty of time to preheat for best results.
  • Oil the meat, not the barbecue or the non-stick sheet it you’re using one.

Cooking snags? Here are our tips:

  • Cut the links between each sausage before cooking, but don’t pierce them.
  • Use tongs to turn sausages, as they cook, not a BBQ fork.
  • Cook them over a moderate heat - too high and they’ll split, ooze fat and burn.
  • Turn them often so they cook evenly.
  • Test them by prodding with tongs - they should be firm to touch, or check by slicing one open in the centre before serving.

Lamb chop and cutlet tips:

  • If you’ve marinated the chops, shake the marinade from the meat, so the meat is not too wet when it hits the heat.
  • Turn the chops once only using tongs. Cook on one side until moisture begins to bead on top, then turn.
  • Rest them for a few minutes before serving (this keeps their flavour and juiciness in)