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

$13.19 ea
$23.99

Lamb - Backstrap (150-250g) Graebar Park

$11.75 ea
$46.99

Lamb - Boneless Flat Shoulder (2kg-2.5kg)

$14.84 ea
$10.99

Lamb - Boneless Leg Roast (2kg-2.3kg)

$29.88 ea
$12.99

Lamb - Chump Chop (380-500g) Saltbush

$15.00 ea
$29.99

Lamb - Cutlet (320-450g) Saltbush

$17.10 ea
$35.99

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

$17.10 ea
$15.99

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

$16.79 ea
$11.99

Lamb - Leg Butterflied (900g-1.4kg)

$21.24 ea
$17.99

Lamb - MidLoin Chop (400-540g) Saltbush

$16.19 ea
$29.99

Lamb - Mince (480-540g) Saltbush

$9.17 ea
$16.99

Lamb - Organic Kofta (200- 250g) Belmore

$9.24 ea
$29.99

Lamb - Rack (330-450g) Saltbush

$16.80 ea
$35.99

Lamb - Shoulder Butterflied Oregeno & Lemon (1.2kg-2kg)

$32.19 ea
$16.99

Lamb Cutlets Victorian Free Range (min 200g)

$10.00 ea
$49.99

Lamb Leg Roast Victorian Free Range min 2kg

$29.98 ea
$14.99

Lamb Rump Boneless Victorian Free Range min 300g

$7.20 ea
$23.99

Lamb Shanks Victorian Free Range (min 250g ea)

$6.50 ea
$13.99

Sausages - BBQ (500-700g) Joe Papandrea

$5.59 ea
$7.99

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

$10.92 ea
$16.80

Sausages - Beef Grass Fed (450g) Farm Foods

$7.50 ea

Sausages - Beef Organic (380-420g) Belmore

$8.00 ea
$19.99

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

$11.76 ea
$16.80

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

$11.76 ea
$16.80

Sausages - Lamb Shiraz (480g) The Gourmet Sausage

$7.99 ea
$19.99

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

$10.92 ea
$16.80

Sausages - Smoky Chorizo (500g) The Gourmet Sausage

$7.99 ea
$19.99

Sausages Beef Thin BBQ (min 500g)

$7.50 ea
$14.99

Sausages Lamb and Rosemary (min 500g)

$7.50 ea
$14.99

Sausages Merguez min 500g

$7.50 ea
$14.99

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)