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Products

  • Guanciale - per 250g $12.45
  • Pancetta - per 200g $18.00
  • Jamon - per 100g $14.00
  • Wagyu Bresaola - per 200g $18.00
  • Gin Pig Salami Stick (Mild) - per 200g $28.00

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SHOP 515 PRAHRAN MARKET 163 COMMERCIAL RD SOUTH YARRA, VIC 3141 (03) 9826 0815 | OUR OPENING HOURS: TUES 6:00AM - 5:00PM | THUR-SAT 6:00AM - 5:00PM | SUN 7:00AM - 3:00PM
GARYS QUALITY MEATS PRAHRAN MARKET
GARYS QUALITY MEATS PRAHRAN MARKET
GARYS QUALITY MEATS PRAHRAN MARKET
  • GARYS ONLINE SHOP
  • DRY AGING
    • BEEF
    • AGING ROOM
    • TIME
    • CARE
  • PRODUCERS
  • MEETING
  • ABOUT US
  • CONTACT
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Lamb

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    Chump Chop

    $8.75 – $35.00 Select options
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    Diced Lamb

    $21.45 – $85.80 Select options
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    Easy Carve Leg Lamb – 2.5kg

    $72.25 Add to cart
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    Lamb Backstrap

    $19.45 – $77.80 Select options
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    Lamb Fillet

    $25.95 – $103.80 Select options
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    Lamb Leg (Boneless Greek Marinate) – per 2Kg

    $59.80 Add to cart
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    Lamb Loin Roast – per 1kg

    $49.90 Add to cart
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    Lamb Mince

    $14.95 – $59.80 Select options
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    Lamb rack Frenched 8pts – approx 500g each

    $35.90 Add to cart
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    Lamb Round Roast

    $19.95 – $79.80 Select options
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    Lamb Shoulder (Bone-In) – per 2.5kg

    $62.25 Add to cart
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    Lamb shoulder (Semi Boneless Greek Marinate) – per 2.5kg

    $67.25 Add to cart
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    Lamb Steak

    $11.95 – $47.80 Select options
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    Leg Lamb (on bone) – per 3kg

    $77.70 Add to cart
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    Marinated Lamb Riblets

    $11.45 – $45.80 Select options
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    Mid-loin Chop

    $5.60 – $22.40 Select options
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    Traditional lamb cutlets – each

    $4.50 Add to cart
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    Lamb Shoulder

    $60.00 Add to cart

LOCATION

SHOP 515 PRAHRAN MARKET
163 COMMERCIAL RD SOUTH YARRA, VIC 3141
(03) 9826 0815

OUR OPENING HOURS:
TUES 6:00AM – 6:00PM
THUR-SAT 6:00AM – 6:00PM
SUN 7:00AM – 3:00PM

OUR MEAT

  • GARYS ONLINE SHOP
  • DRY AGING
    • BEEF
    • AGING ROOM
    • TIME
    • CARE
  • PRODUCERS
  • MEETING
  • ABOUT US
  • CONTACT

INSTAGRAM

It got bigger.. #porchetta #mcbean It got bigger..

#porchetta #mcbean
Who else is firing up the BBQ this weekend? Care f Who else is firing up the BBQ this weekend? Care for some MB+4 Scotch Fillets from @capegrimbeef TAS? 

How good is that marbling? 

#mb4 #capegrim #angusbeef #mcbean
Lamb day! 🙌 go get ‘em, Greg! #lamb #butche Lamb day! 🙌 go get ‘em, Greg! 

#lamb #butchery #jobdone
South Africa Droëwurs, new in today from our frie South Africa Droëwurs, new in today from our friends @oakwoodsmallgoods out in Castlemaine! 

An air dried beefy treat, what more could you ask for 🙌

#droëwurst #southafricandroëwors #mcbean
We’re liking what we’re seeing! 6 week Dry-a We’re liking what we’re seeing! 

6 week Dry-aged MB+5 @pureblackangus  sirloin ✔️

How would you prepare these lovelies? 

#pureblack #dryagedbeef #mcbean
MB+9 @stoneaxewagyu Flat Iron Do we need to say a MB+9 @stoneaxewagyu Flat Iron

Do we need to say anymore..? 

#stoneaxe #mb9 #wagyubeef
42 day Dry aged free-range black Angus beef tomaha 42 day Dry aged free-range black Angus beef tomahawk.. 

Here all weekend 🙌🥩

#mcbean #agedbeef #tomahawk
Happy Birthday Legend! 62 never looked so good! No Happy Birthday Legend! 62 never looked so good! Nor did the Tomahawks 😉
Ever heard of #guanciale ? Better yet, ever cooked Ever heard of #guanciale ? Better yet, ever cooked with it!? 

Guanciale is an Italian style cured meat product the comes from the pork jowl. Most commonly used in traditional Carbonara. The difference in flavour between Guanciale and bacon is incomparable. To understand you simply need to try it.

#freerange #berkshire #mcbean
42 day Dry-Aged Pasture Raised Rib Eye from @capeg 42 day Dry-Aged Pasture Raised Rib Eye from @capegrimbeef ✔️ 

Rain, hail or shine, we will consume 🤤

#capegrim #ribeye #agedbeef #mcbean
Here we have Gregory Roy L tackling the mighty @pu Here we have Gregory Roy L tackling the mighty @pureblackangus barley-fed Dry Aged bone in Sirloin!

At Gary’s we have a license to age beef up to 6 weeks. During this time the beef is hung in our environment controlled cabinet where the temperature is kept between 0-1 degree and airflow is constant. The enzymes in the beef break down the connective tissue and roughly 30% of moisture within the muscle evaporates which results in a far more tender and flavourful steak than what you started with. 

Have you tried dry aged beef before? What were your thoughts? 

#dryaged #dryagedsteak #mcbean
Steak Florentine, AKA Bistecca alla Florentina ✔ Steak Florentine, AKA Bistecca alla Florentina ✔️

The steak Florentine is obtained from the tail cut of sirloin and centre cut tenderloin, joined by a T shaped bone, hence the alternative name being the T-Bone steak! 

These lovely “little” morsels have been aged for 6 weeks and are available all weekend at Garys 🙌

#tbonesteak #steakflorentine #bisteccafiorentina #mcbean
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  • Beef
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