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Lamb - B.fly Rump w.Herb&Garlic (350-550g)

$16.49 ea
$29.99
 

Lamb - Backstrap (200-400g) Graebar Park

$12.50 ea
$49.99
 

Lamb - Chump Chop - Organic (380-500g) Saltbush

$15.00 ea
$29.99
 

Lamb - Cutlet - Organic (320-450g) Saltbush

$20.70 ea
$45.99
 

Lamb - Cutlets (300-500g) Flinders Island Saltgrass

$18.00 ea
$44.99
 

Lamb - Diced (300-500g) Flinders Island

$10.00 ea
$19.99
 

Lamb - Forequarter Chops (200-400g)

$5.20 ea
$12.99
 
 

Lamb - Half Leg Roast - Organic (1.3-1.5kg) Saltbush

$23.99 ea
$15.99
 

Lamb - Hindshank Twin Pack (1.1kg-1.4kg)

$18.19 ea
$12.99
 

Lamb - Leg Butterflied (800g-1.150kg)

$26.44 ea
$22.99
 

Lamb - Leg Steak (300-600g)

$12.15 ea
$26.99
 

Lamb - Loin Chops (350-480g) Flinders Island

$15.84 ea
$32.99
 

Lamb - MidLoin Chop - Organic (400-540g) Saltbush

$16.19 ea
$29.99
 

Lamb - Mince (300-500g) Flinders Island

$10.00 ea
$19.99
 

Lamb - Mince - Organic (480-540g) Saltbush

$9.17 ea
$16.99
 

Lamb - Rack - Organic (330-450g) Saltbush

$16.80 ea
$39.99
 

Lamb - Rump Steak (350-550g)

$14.84 ea
$26.99
 

Lamb - Shoulder Banjo Cut - Bone In (1.9kg - 2.4kg)

$31.18 ea
$12.99
 

Lamb - Shoulder Butterflied Oregeno & Lemon (900g-2kg)

$32.19 ea
$22.99
 

Lamb - Tarzan Roast - Leg Bone In (1.8kg-2.2kg)

$32.98 ea
$14.99
 

Lambertz - Chocolate Dominos (125g)

$3.29 ea
 
 
 

Sausages - Beef & Basil (550-650g) Joe Papandrea

$12.99 ea
$19.99
 
 
 
 
 

Sausages - Beef Veal & Chives (500-700g) Joe Papandrea

$13.99 ea
$19.99
 
 

Sausages - Lamb & Rosemary (500-700g) Joe Papandrea

$13.99 ea
$19.99
 
 

Sausages - Pork & Fennel (400-650g) Joe Papandrea

$12.99 ea
$19.99
 
 
 
 
 

Sausages - Thick BBQ (500-700g) Joe Papandrea

$5.59 ea
$7.99
 

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)