Butterfly Tasmanian Lamb Leg Marinated in Garlic and Rosemary.

Fire up the grill and char the meat producing a beautiful crust on the outside while cooking the meat perfectly on the inside.

Tasmanian boneless lamb leg is a heavenly roast. It is already deboned, making it a fuss-free roast option.

These Lamb shoulders are from Lamb of Tasmania, which is nestled right beneath the Great Western Tiers, in the early morning sun (or rain, wind or hail), is where you will find their farmers, tending to their Lamb of Tasmania stock.

These Lamb roasts are from Lamb of Tasmania, which is nestled right beneath the Great Western Tiers, in the early morning sun (or rain, wind or hail), is where you will find their farmers, tending to their Lamb of Tasmania stock.

These Lamb shoulders are from Lamb of Tasmania, which is nestled right beneath the Great Western Tiers, in the early morning sun (or rain, wind or hail), is where you will find their farmers, tending to their Lamb of Tasmania stock.

GLUTEN FREE, VEGAN

Lamb shanks are perfect for slow cooking making the meat tender and juicy. Cooked long and slow until the meat literally falls off the bone. There’s nothing more comforting than a big hearty dish of lamb shanks.

These Lamb shanks are from Lamb of Tasmania, which is nestled right beneath the Great Western Tiers, in the early morning sun (or rain, wind or hail), is where you will find their farmers, tending to their Lamb of Tasmania stock.

1 Kilogram ( 2 Shanks )

Enjoy our tender lamb hand selected by our team of talented butchers. Please call (07) 3357 5433 to speak with our butchers for first hand professional cooking advice. We are happy to help!

One of the most popular outdoor meals from the barbecue is butterflied leg of lamb, nicely browned and crusty on the outside, pink and juicy in the middle.

Cooking the Butterflied Lamb :

To roast

Preheat the oven to 160ºC. Lightly score the inside of the thickest part of the butterflied lamb leg in a criss-cross fashion, giving the lamb a more overall thickness. Combine 2 tbsp each of chopped parsley and capers, the rind and juice of 1 lemon, and 1 tbsp olive oil, then rub over the lamb. Then season lamb with pepper and salt. Place in roasting dish, cover dish with baking paper and foil, roast for 2 hours, remove paper and foil and roast for a further 30 mins to brown lamb. 

To barbeque

Preheat the barbeque to 200ºC (the burners should be set at medium). Place the lamb in the centre of the barbeque, skin side up. Turn the burners directly under the lamb off. The remaining burners are left on to conduct and circulate the heat around the lamb. Close the lid and cook for 25 minutes per 500g for a medium result. Test for doneness with tongs in the thickest part. Rare is soft when pressed, medium is springy and well done is very firm. Remove lamb, cover loosely with foil, and rest lamb for 10-15 minutes before slicing. A kettle barbeque is also a great way to barbecue lamb, cooking over coals adds amazing flavour. As a general rule is about 25 heat beads in rails on each side of the barbecue. Once the beads have been lit it is important to allow them to develop to a fine ash stage before adding the lamb.

Please call (07) 3357 5433 to speak with our butchers for first hand professional cooking advice. We are happy to help!

1.Preheat oven to 180°C. Scatter half of the rosemary over lamb and season with salt and pepper. Toss lemons and vegetables with oil and remaining rosemary.
2.Roast lamb for 1 hour for rare, 1 hour and 15 minutes for medium, or 1 hour 30 minutes for well done. After 30 minutes of cooking, add the lemons and vegetables.
3.Remove lamb, cover it loosely and rest it for 15 minutes. Serve with vegetables.

Traditional lamb chops come from the rib, loin, sirloin, and shoulder of the lamb. Shoulder chops (also called blade and arm chops) require a shorter amount of cooking time than other cuts, making them an economical and flavourful choice for quick and easy meals.

Lamb of Tasmania is nestled right beneath the Great Western Tiers, in the early morning sun (or rain, wind or hail), is where you will find their farmers, tending to their Lamb of Tasmania stock.

Our land. Our farmers. Our lambs.

Min Weight 150 Grams Each

The overnight herb rub soaks into the meat giving each bite notes of mint and rosemary. Fire up the grill and char the meat producing a beautiful crust on the outside while cooking the meat perfectly on the inside.

Made in Australia from at least 98% Australian Ingredients.

Lamb leg bone roast. Cooking any meat on the bone results in meat falling of the bone and flavour to die for.

Enjoy our tender lamb hand selected by our team of talented butchers. Please call (07) 3357 5433 to speak with our butchers for first hand professional cooking advice. We are happy to help! Min Weight 80 Grams Each

Lamb leg bone roast. Cooking any meat on the bone results in meat falling of the bone and flavour is so good !

Enjoy our tender lamb hand selected by our team of talented butchers. Please call (07) 3357 5433 to speak with our butchers for first hand professional cooking advice. We are happy to help! Min Weight 60 Grams Each

https://www.abetterchoice.com.au/recipes/roast-lamb-chops-with-creamed-spinach/

Enjoy our delicious premium Lamb mince prepared on site by our team of talented butchers. Please call (07) 3357 5433 to speak with our butchers for first hand professional cooking advice. We are happy to help! 

https://www.abetterchoice.com.au/recipes/lamb-meatball-tagine/

Enjoy our tender lamb hand selected by our team of talented butchers. Please call (07) 3357 5433 to speak with our butchers for first hand professional cooking advice. We are happy to help! 

Enjoy our tender lamb hand selected by our team of talented butchers. Please call (07) 3357 5433 to speak with our butchers for first hand professional cooking advice. We are happy to help! 

Lamb Shoulder Chops marinated in Mint or Rosemary.

Enjoy our tender lamb hand selected by our team of talented butchers. Please call (07) 3357 5433 to speak with our butchers for first hand professional cooking advice. We are happy to help!

This cut is free from fat gristle and bone. In contrast to other cuts of lamb backstrap is wonderfully lean and meaty meaning that an individual portion goes a long way.

Lamb racks are tender and juicy when cooked! It is perfect with fresh herbs and seasoning for a delicious feast.