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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 […]

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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. […]

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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 […]

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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 […]

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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 […]

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Ribs and Rubs: Choosing the Best Rib Quality for Summer BBQ

January 31st, 2019

When planning your summer barbeques and informal gatherings with family, friends and neighbors, you want to choose the very best beef or pork rib quality to be paired with outstanding, flavourful BBQ rub recipes. If you select grass fed, free range and hormone free ribs from your expert butcher shop, you will be preparing and […]

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How to Choose the Best Quality Pork Belly for Perfect Pork Crackling

January 15th, 2019

The most important steps to creating excellent crackling from pork belly are selecting the ideal cut of pork belly, starting with a dry rind and ensuring there is a thick layer of juicy fat beneath it. After choosing your pork belly cut with advice from your expert local butcher, if needed, the next step is […]

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Free Range Turkey for Christmas: The Best Addition to Your Dinner Table

December 13th, 2018

When you select your free-range turkey for Christmas dinner at L&L Master Butchers, you will be making the ideal choice for the best possible addition to your dinner table. You, your family and guests will enjoy a healthy and delicious meal with this natural, prize turkey at its center. All the special holiday dishes and […]

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Christmas Ham for the Holiday Season: Your Best Choices Only at L&L Master Butchers

December 6th, 2018

In many households across Australia, a delicious Christmas ham is one of the culinary delights of the season. When ham is properly cured and ready for customers to purchase and prepare for a holiday meal, you can be sure that it will be thoroughly enjoyed by family, friends and everyone in your household. Whether you […]

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Streaky Bacon and Rasher Bacon: What are the Differences?

November 27th, 2018

Although bacon is an important breakfast food in Australia, Great Britain, Canada and the United States, what is often called “British bacon,” or rashers, is cured, and it is served in round slices. It is also chewier and thicker than “American bacon,” or streaky bacon. American bacon is served in crisp strips and has streaks […]

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