Ask The Butcher

Episode Guide


Series 1 · Episode 2

Milk-fed lamb is all the rave in top restaurants and on Flinders Island, we find out why. We travel to South Australia to the biggest lamb processing plant in the country and Matt Moran shows us his famous slow cooked lamb shoulder. Secondary lamb cuts are cooked for us by WA chef Hadleigh Troy and back at the butcher shop, Anthony breaks down a side of lamb.

Sign Out

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

1 comment
Please login to comment
Posted by Report
need the dvd