Australia's top butchers are headed to Paris for the World Butchers' Challenge, here's what's in store for them
The Olympics of Meat has rolled around once again, and the Aussie team are ready and eager for the competition.
The World Butchers' Challenge is a bi-annual event, this year held in Paris, where butchers from around the world battle it out for the title of the best.
This year's Aussie team consists of six butchers from around the country, with four more set to to compete in the individual Young Butchers Competition.
Watch the video above.
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But, before jetting off to Paris two members of the team, Craig Munro and Garreth Gorringe, plus young butcher competitor Matthew Papandrea, stopped by the Today show to give an insight into the competition and share their top tips.
Gorringe demonstrated how to use string to create the perfect shape before roasting a leg of lamb, making it "nice and easy to carve" and helping to hold all the juices in the meat.
Munro explained that once you have the right shape, there are plenty of options for cooking the leg of lamb.
"You could do a little bit of stock, a bit of wine," he said before explaining that Papandrea was next up to the plate to share his favourite seasoning with viewers.
After Gorringe scored the lamb leg, Papandrea began to season it with some "homemade chimichurri".
"Just going to put some lemon, some rosemary, some pomegranate to make it pop," he explained before adding that the next step would be to roast for one and a half hours at 180°C.
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Munro explained that the meat for the competition will be provided by the French, joking that "they get the home ground advantage, they're going to be picking out their best and they'll probably give us the rotten stuff".
In terms of competition, Munro said that the team will get three and a half hours to complete several cuts of meat.
"We have a side of beef, a side of pork, a whole lamb and five chickens," he said.
"We're doing about 120 products between the six of us... We've been practicing for about two and a half years already, getting together at our facility out at Makani out at Western Sydney.
"It's a lot of work and yeah, really looking forward to it."
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And when it comes to the Young Butchers Competition, Papandrea explained that while the others will be competing as a team, he'll be going solo.
"I have two and a half hours," he explained. "I have to do a saddle of pork, half a lamb, two chickens and a rump on the bone.
"So, it's a bit of work to do in two and a half hours."
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