Meal Ideas

  • cutlet-potatomash425
  • roast-lamb-lemon-honey425
  • beef pad thai
  • Spaghe-Bolog
  • rosemary-lambshanks425
  • lambchops asparagus feta425
  • pork ceaser430x225b
  • Beef-pasta-salad425
  • Pork Cutlet with Potato Mash CLICK FOR RECIPE
  • Roast Lamb with Lemon & Honey CLICK FOR RECIPE
  • Beef Pad Thai - CLICK FOR RECIPE
  • Spaghetti Bolognaise Sauce CLICK FOR RECIPE
  • Rosemary Lamb Shanks CLICK FOR RECIPE
  • Lamb Chops with Feta Tomato and Asparagus CLICK FOR RECIPE
  • Pork Caesar Salad - CLICK FOR RECIPE
  • Beef and Pasta Salad - CLICK FOR RECIPE

Looking for Superb, Quality Meats?

Craig's Butchery has won Multiple awards over many years for:

Online Shop OPEN

  • Sausage making
  • Ready to cook marinated meats
  • Smoked and cured products
  • Succulent hams, pork and beef

Our philosophy is to supply meat to a discerning client who is looking for something a little better. More about us...

Workshop Information

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Bookings are coming soon for our next round of Butchery Workshops in 2022 as COVID-19 restrictions are relaxed.

If you've ever wondered where certain cuts of Lamb are cut from on a carcass then you are sure to find our Butchery workshops informative. I will disseminate a Lamb carcass and describe what to do and how to cook each of the different cuts.

The Workshop will take place at the shop from 6.30 pm (Please arrive on time)and will run for approximately 1 1/2 hours finishing at 8 pm. Included in the night will be platters of cheese, cold meats, fruit, wine and soft drinks.

I have a maximum of 10 positions available for The Workshops and positions will be taken on a first in best dressed basis.

Craig's Sausages

SausThin When we think of sausages we often think of those old "Mystery Bags" from the 1970's and 80's. Thanks to a import of immigrants over the years our variety and quality of our sausages has improved greatly. Nowadays we have a variety of sausages which just about covers all corners of the globe.

When Craig first started in the business over 20 years ago the customer would ask for sausages and the butcher would ask "Would you like thick or thin"?. Thanks to some adventurous butchers and maybe a little thanks to " Kell " we now enjoy quality sausages which now find their way into many exotic dishes.

Craig first started making his Continental Italian sausage back in 1990, inspired by his father in law Aldo. Aldo approached Craig about getting some pork together so he could make some Italian traditional sausage. So Craig got to work, boning pork, adding spices & finally producing the sausage. The sausage was so delicious he decided to create his own version based on the traditional recipe. Our Italian Continental Sausage is still one of our biggest sellers to this day!

These days Craig makes quite a selection of sausages from our famous "Award Winning Pork and parsley" to our deliciously scrumptious Rosemary and Garlic sausages. Craig has a sausage to suit almost any taste and palate. His Smoked Chicken Sausages are fantastic used as a pizza topping, adding flavour and a genuine smoked aroma.

  • Lamb and Rosemary
  • Spicy Merguez
  • Tuscan Pork
  • Pork & Porcini
  • Old English
  • Continental Italian
  • Gourmet Chicken and Chive
  • Gluten free beef
  • Craig's Classic Thick & Thin Beef

Saus-ThickHow to BBQ the Perfect Sausage

The first thing you need for a perfect barbequed sausage is a top quality reputable sausage. Make sure your sausage is allowed to get up to room temperature (never try and cook a frozen or partly thawed sausage!). This allows the sausage to cook more evenly and more thoroughly. Make sure your cooking surface has been properly heated, you should hear a sizzle when the sausage contacts the cooking surface.

Tip. If you are trying to cook more than one type or variety of sausage try alligning one variety of sausage in one direction on the bbq & another variety in the opposite direction thus keeping then separate from one another. Another way from telling sausages apart on the bbq is to buy different species of sausages e.g. chicken sausages cook up pale in colour whereas beef cook up dark brown.

Under no circumstances should you ever prick a sausage, not only does this dry out the sausage but also allows for flare up which usually ends in a charcol sausage!

Once the sausage has cooked through to about halfway (you can tell by looking at the sausage as it changes colour through to the middle). Turn you sausage over carefully without pressing or damaging the casing. The sausage should now cook for the same length of time on this side, until you see the middle cooked. You can test the sausage by cutting it in half to see if it is cooked, the cook usually keeps this sausage for him or herself as a treat for  a job well done!

Your sausage is now ready to be served in your favourite fashion i.e. Tomato sauce, BBQ sauce, Chutney, cooked onions.......etc

Business as usual at Craig's Butchery

 

We are OPEN normal hours during the NSW Lockdown. We just ask a few proceedures be observed when entering the shop.

1. Sanitize on entry.

2. Log in via our QR code before entering.

3. Please ensure you are wearing a mask inside the shop.

4. Two customers inside the shop at any given time

5. No touching of display equipment....glass, benchtops, switches etc.

6. Sorry No cash excepted- Contactless payment only.

7. Please make selections carefully as once product is handled it is to be purchased.

8. Feeling unwell? Please do not enter.

 

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