Richard Gunner

Butcher Richard Gunner is on hand to explain the differences between bavette, onglet and queue de boeuf.

What's the key to cooking a great beast on a spit?

What can you suggest that’s low maintenance and high impact for parties?

Lamb production is pretty consistently good year-round in today's Australia, but spring lamb still has that extra cachet, so we thought we'd ask Richard Gunner, the South Australian butcher and sheep and cattle farmer who is one of the nation's authorities on the subject, for his thoughts on how to get the best out of the beast right now. Here's his cut-by-cut breakdown, from the everyday to the lesser-known.