At Choice Cut Butchers we offer a range of beef, lamb, pork and chicken. We have all your basic traditional cuts
as well as a large range of gourmet products. Chicken and beef mignon, home made Kiev and schnitzel, moisture infused beef roast, marinated steak, boned & rolled seasoned chickens, butterflied Greek lamb legs, beef wellingtons, lamb burgers, Dave's ripping rissole and chicken cheese & bacon burgers!
We also offer stock processed for meat purposes, butchering and packaging.
TRADITIONAL, HARD TO FIND CUTS
Pepper Pig, herb & garlic, tomato & onion, steak cheese & onion, lamb honey rosemary, lamb sun dried tomato basil capsicum & baby spinach, sweet herb & caramelized onion, Thai chicken, chicken Kiev and cheese & vegemite.
not all available all of the time but done on a rotation - contact us to see what we are making fresh today!
Osso Bucco, gravy beef, chuck steak, blade steak, scotch fillet, eye fillet, rump, porterhouse and T-bone to name a few.
TALK TO US ABOUT OUR VERY POPULAR TRAILER OVENS FOR SELF CATERING YOUR NEXT BIG EVENT
HIGH QUALITY PRODUCe AT VERY COMPETITIVE PRICES
TRADITIONAL CUTS AS WELL AS A LARGE RANGE OF GOURMET PRODUCTS
Free recipes using our quality products
1 rack of lamb
1/2 cup/120 mL Dijon mustard
1/3 cup/80 mL
juice of 1 lemon
2 tablespoons/30 mL softened butter
1 large shallot, minced
1 tablespoons/15 mL
fresh rosemary, finely chopped
2 teaspoons/10 mL sea salt
1 teaspoon/5 mL black pepper
Trim excess fat from the rack of lamb. Place into a glass baking dish or resealable plastic bag. Combine remaining ingredients and slather over meat portion of the rack. Cover with plastic wrap or seal bag and allow to marinate in the refrigerator for 8-12 hours.
Preheat BBQ for medium heat. Remove rack of lamb from baking dish (reserving marinade), wrap bones with aluminum foil and place onto the grill.
Cook lamb for 30-40 minutes, turning often and brushing with reserved marinade throughout the cooking process. Once the lamb has reached the desired doneness, remove from heat and let rest for 5 minutes before carving.
leg of lamb
6 garlic cloves
1/4 cup chopped fresh parsley
2 tbsp fresh thyme
2 tbsp olive oil
1 anchovy fillet
zest of 1 lemon
1 tbsp kosher salt
2.25 kg leg of lamb
Preheat oven to 220c. Combine garlic, parsley, thyme, olive oil, anchovy, zest and salt in a food processor (or with mortar and pestle) and mix until it forms a paste. Scrape down sides of bowl as needed.
Slice 12 to 18 deep slits all over the leg meat using a sharp paring knife. Then use fingers to gently press the herb paste into the slits. Try to use all the paste. Rub any remaining paste over lamb. Season outside of lamb with pepper. Place on a rack in a roasting pan and roast 10 min.
Reduce oven temperature to 180c and roast lamb another hour and 20 min or until an instant-read thermometer inserted into the thickest part of the meat (do not touch the bone) registers 55c for medium rare.
Remove from oven, transfer to cutting board, cover loosely with foil and let rest 20 min before carving. Temperature will reach 60c