Grass-fed Lamb Grillers

Gourmet Lamb Grillers

The quintessential Australian BBQ favorite. Our Lamb Grillers (sometimes called "Lamb Fingers") are prepared from premium Australian free-range lamb. We use the rib and belly area, expertly sliced into long, uniform strips that feature the perfect ratio of tender meat to sweet lamb fat. Because the meat is on the bone (or includes the rib cartilage), it stays incredibly succulent during cooking and offers that "sweet-near-the-bone" flavor that lamb lovers crave.

The Butcher’s Tip: The "Crispy-Edge" Sizzle

Lamb grillers are all about the texture. You want the meat to be tender, but you want that outer layer of fat to be rendered down until it’s golden and "candy-crisp."

The Technique: Use a BBQ grill or a heavy-duty griddle pan on medium-high heat.

The Render: Start by laying the grillers flat. Cook for 4–5 minutes per side. Don't be afraid of a little flame-flare on the BBQ; that touch of char is exactly what gives lamb grillers their signature smoky taste.

The "Stand-Up" Move: In the last 2 minutes, use your tongs to stand the grillers on their fatty edges for 30 seconds to ensure the fat is fully rendered and crunchy.

The most important step: Season with sea salt after cooking. Salt can draw moisture out of the lamb if applied too early; hitting them with a pinch of flaky salt right as they come off the grill makes the flavor pop.