BBQ | Lamb and Beef

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Grill it all

VERSATILITY AT ITS BEST

Australian lamb and beef are so versatile, with many cuts that work with many flavours! So, whether you fancy beef kebabs that can be made from the rump, lamb koftas from lamb mince or even a beef sandwich from the striploin, your options are endless!

So... are you ready to fire up the grill?

NEVER GRILLED BEFORE? LEARN THE BASICS!

If you're not new at this, skip to the tips!

STEP 1BUYING AUSTRALIAN LAMB AND BEEF

Best lamb cuts for grilling

Lamb steaks

Tenderloin

Loin chop

Forequarter chop

Butterflied
shoulder

Riblets

Frenched cutlet

Rack

Saddle

Mince & Cubes
(For kebabs)

Boneless
lamb leg

Best beef cuts for grilling

Rib eye

Skirt steak

T-bone

Rump centre
steak

Striploin steak / Porterhouse
/ New York

Flat iron
steak

Flank
steak

Rump steak

Rump
medallion

Fillet / Tenderloin
steak

Rib cutlet

Tomahawk

Mince /
Ground beef

The right size for your cuts

STEP 2 HOW TO GRILL

STEP 3 PRO TIPS

BEFORE GRILLING

Marination

If the beef or lamb has already been
marinated, lightly pat it dry with
paper towel.

Meat prep

Take the meat from the fridge about
10 minutes before you cook. Ensure
it is not left in direct sunlight.

WHILE YOU GRILL

Two is company
three is crowd

Never overcrowd the grill.
Allow the meat some space
to cook thoroughly.

Rule of thumb-
turn meat once

Don't turn the meat too often. Use
tongs to turn the meat, not a fork as
piercing the meat will drain the
juices onto the grill.

AFTER GRILLING

Knives out (literally!)

Don't cut meat with a knife to test if
it's ready. This will make the juices
escape making the meat dry and
tough. Test for doneness with tongs
or your fingers.

Rest for the best

Always rest meat after it comes off
the heat. This allows the juices,
which have been driven to the
centre of the meat by the heat to
return to the surface, making the
meat juicier and tastier.