ALL those lucky people who get the long Australia Day weekend can sit back and think about the most pressing issues - like what to cook on the barbie.
While Paul Hogan in his younger years was telling us to throw shrimps on the barbie (he actually said: "I'll slip an extra shrimp on the barbie for you"), a decade-long 'lambcaign' from Sam Kekovich is now educating the next generation of 'lambassadors' for what he calls the patriotic choice of, you guessed it, lamb.
Figures from Meat and Livestock Australia show 70% of Aussie households own a barbecue, and 500,000 new barbecues are sold annually.
Last year saw record lamb sales across the Australia Day period, returning values 48% above the 12-month average.
Yet the sweet and succulent prawns twice appear in the list of top 10 seafoods for 2013, with Australians enjoying 18,596 tonnes of wild-caught prawns and 3941 tonnes of farmed prawns during last year.
Fishmonger Simon Whittingham said there was no question: "It's always prawns over meat".
It's easy to throw seafood on the barbecue - just have a crack.
"Seafood is much easier to handle than people think, and Google rectifies that uncertainty on how to cook it," he said.
"It's easy to throw seafood on the barbecue - just have a crack."
Kin Kora butcher Scott Avis said Australians loved their lamb.
"Red meat is better than seafood and lamb is pretty reasonable (in price) coming off Christmas," he said.
"Personally, I'd prefer a lamb lion chop, but you've got to have a sausage."