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Well that's it, heading to the Barossa to pick up a half lamb (a full lamb if I can convince the Mrs.)

So if there is ever an Adelaide meet up, we know what's cooking. :) How does everyone here season their lamb? When I'm lazy it is just a bit of salt, pepper and garlic...

Most butchers recieve vacuseal as is, re-vacuum sealing them wouldn't be a good idea... Mr. Moo Cow was already dead weeks ago...