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Succulent lamb cutlets, marinated first for a few hours in fresh rosemary, great olive oil & s&p, then onto the bbq and rested to be served with pontiac potatoes in thick chuncks, boiled then served with oil and parsley. Grown up kid food. Divine! The cutlets were masterfully butchered, with the right amount of fat to allow for great flavour, and were thick to easily allow for the pink inside to be revealed (and not lost). Thankyou!!! So glad we saw you all at the EKKA earlier this year (2016).