(03) 9557 5611

Blog

The Best Choice for Chicken Schnitzels in Melbourne: Available at L&L Master Butchers

June 17th, 2019

The chicken schnitzel and its creative variations are staple items on any fine quality pub menu today across Australia. Regular pub and restaurant patrons may debate the ideal features of the perfect schnitty. However, as long as each variety includes a tender, juicy free-range chicken breast, a crispy crust or panko-crumbed coating and plenty of […]

Learn more

Your Ultimate Guide to Different Lamb Cuts from L&L Master Butchers

June 4th, 2019

With more than 40 combined years of experience in the butchery profession, Luke and Lee of L&L Master Butchers along with their expert staff offer the ultimate quality of free range, premium artisan meat cuts. With these supreme cuts of meat and the expert advice of these award-winning butchers, you will be prepared to create […]

Learn more

Kabana Sausages from L&L Master Butchers: What’s the Secret Behind the Delicious Flavour?

May 20th, 2019

Cabanossi is a variety of dry sausage that has similarities to mild salami and is made from beef and pork. In Victoria, Australia, this delicious sausage is known as Cabana or Kabana. It is lightly seasoned to the preferred degree and then smoked, and Kabana is commonly sold in long, thin-shaped sausages of 12 to […]

Learn more

Best Aussie Recipes that You Can Do for Saltbush Lamb Cutlets

May 6th, 2019

Saltbush lamb cutlets are a true delicacy when prepared expertly to enhance their tender, juicy and flavourful qualities. Especially when lambs are raised as free-range animals, grazing on pure, fresh grasslands, the resulting cuts of meat are exceptionally fragrant and delicious. Lamb cutlets can be prepared using many different favourite Aussie recipes for a delightful, […]

Learn more

Standing Beef Rib Roast: A Knockout Dish for Entertaining Guests

April 23rd, 2019

A fragrant and flavourful standing beef rib roast is a sure knockout dish for entertaining holiday guests during any season of the year. It is also a favourite entrée for weekend gatherings of family and friends. This meal is frequently requested at elegant resorts and casual sports clubs, and many restaurants list it as the […]

Learn more

Butterflying Lamb Legs: Why Precision Matters

April 8th, 2019

A butterflied leg of lamb has been boned, sliced open and flattened to make a roast. When the process is done expertly by professional butchers or chefs, they may use a combination of knives, including a short, curved knife with a stiff blade and a highly curved Tojiro knife. The purpose is to form a […]

Learn more

Low and Slow Cooked Black Onyx Brisket: What Makes This So Delicious?

March 25th, 2019

When you select delicious Black Onyx Angus Brisket for your holiday or special family meals, everyone at your table will be delighted with this tender, juicy and richly flavourful prime cut of premium beef. Superb Black Onyx brisket is a breast cut of beef from Black Angus cattle that are raised on pure, free-range grasslands. […]

Learn more

St. Bernard’s Free Range Pork: Perfect Mouthwatering Pork Chops to Welcome the Autumn Season

March 11th, 2019

For the finest mouthwatering pork chops boiled, roasted, pan fried or grilled to perfection, visit L&L Butchers today and choose St. Bernard’s free range pork to welcome and celebrate the autumn season this year. St. Bernard’s is Australia’s ultimate premium quality free-range pork. It is produced by highly experienced farmers in the Riverina and the […]

Learn more

The Maillard Reaction: The Real Secret in Super Steak

February 27th, 2019

Do you enjoy the well-browned, thoroughly seared flavour and texture of a delicious, savoury and juicy steak, but wonder what creates its amazing taste? This fabulous flavour is actually created by a major reaction of the cooking process, known as the Maillard Reaction. This reaction is also responsible for the golden-brown crust on bread and […]

Learn more

Saltbush Lamb Rack: What Makes This Meat Ideal for Roasting?

February 14th, 2019

Saltbush lamb is from young lambs that graze on the unique Saltbush pastures in the Australian outback, eating the berries and leaves of Saltbush shrubs. Meat from these lambs is said to be especially fresh tasting and flavourful due to the clear, natural, healthy environment in which this plant grows. This robust, naturally enriched flavour […]

Learn more