The Grill Board
The Grill Board
Built for open skies, shared fires, and unforgettable meals, the Grill Board brings together a curated selection of premium, grill-ready cuts—like Frenched lamb chops, smoked chorizo, and Australian Wagyu bavette.
Whether you’re planning a backyard gathering or a weekend escape, this board is designed to make outdoor cooking feel effortless and elevated. Every cut is hand-selected by our butchers for quality, flavour, and ease on the grill.
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Ingredients
- 1 bavette steak
- 2 - 4 french cut lamb chops
- 2 - 4 lamb loin chop
- pork chops
- Smoked chorizo sausage
- Bratwurst sausage
- 2 ears of corn, husked
- Dill pickles or gherkins, sliced
- Cucumber Salad
Directions
- Prep Your SteakStart with a large bavette steak. Trim off the thin ends to square it off into a more even shape—this ensures more consistent cooking. Season generously with salt and your preferred dry rub or spice blend. Let it sit at room temp while you prep the rest.
- Fire Up the GrillGet your grill nice and hot. You want a good sear on your meats, especially the steak.
- Grill the BavetteCook your bavette over high heat to rare or medium-rare, depending on your preference. Let it rest for at least 20 minutes before slicing
- Grill the RestWhile the bavette rests, grill the lamb chops, pork chop, and sausages until cooked through and nicely charred. Once cooked, set everything aside to rest while you handle your sides.
- Assemble the Grill BoardOn a large board or platter, slice your bavette steak across the grain and arrange it alongside the lamb chops, pork chop (sliced), and grilled sausages. Add grilled corn, pickles, cucumber salad, and any other sides. Spoon the labneh dip and mustards into small bowls and nestle them around the board. Garnish with fresh herbs if you like.