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1.Combine the Vegemite, honey, rosemary and oil to form a marinade.
2.Pour over the lamb cutlets and refrigerate for 2 hours.
3.Barbecue the lamb cutlets over a medium heat for 3-4 minutes each side or until cooked to your liking.
4.Serve immediately with barbecued corn, salad and a glass of Classic Hunter Valley Shiraz 2014.