The lamb case
R2016, VAT included, delivery calculated at checkout
Introductory price for the first 300 cases. R2520 from case 301.
10 kg, trimmed to the best eating parts
Dry-aged 7 days, packed cut by cut
Grass. That is all our lambs ever eat. Open Free State pasture near Harrismith, from their first day to their last. No grain. The meat is then dry-aged for 7 days, trimmed, and blast frozen cut by cut. A case is 10 kg of the best eating parts of one lamb.
What is in the case
10 kg, excess bone removed so every cut is ready for the oven. Nothing is picked over.
- Whole leg, 3.3 kg
- Rib, 1.5 kg
- Shoulder, 1.4 kg
- Two shanks, 750 g
- Six loin chops, 720 g
- Six rib chops, 720 g
- Half neck, 520 g
- Breakfast sausage, 1.09 kg
Every cut vacuum packed on its own and wrapped in brown butcher paper.
Stop paying for trim and water
A 54 kg lamb gives a 20 kg trimmed carcass of the best eating parts. Your case is 10 kg of that.
About 20% of a lamb's weight is trim. Dry ageing takes more as moisture, which is what concentrates the flavour. A case is priced after that work is done, so you pay for lamb you eat, not lamb you throw away.
| On the hoof | 54 kg |
|---|---|
| Trimmed carcass, the best eating parts | 20 kg |
| Your case | 10 kg |
| The lamb case, introductory price | R2016 |
Dry-aged 7 days
Each carcass hangs on the bone in a climate-controlled cool room in Harrismith.
- Dry-aged on the bone for 7 days
- Trimmed to the best eating parts after ageing
- Vacuum packed cut by cut, then blast frozen
Nutrient-dense lamb, off the pasture
Our lambs graze open pasture from their first day to their last and are never finished on grain.
What the animal eats ends up in the meat. Grass-fed meat carries more omega‑3 than grain-fed meat. Ours is pasture-finished.
"If a nutrient is not available in the soil, it will not be in your food."
What is not in our meat
10 things the meat trade uses, and what we do instead.
No growth hormones
We never give our animals growth hormones or growth promoters.
No beta-agonists
We do not use them on our farm.
No antibiotics for growth
We never use antibiotics to promote growth.
No pesticides, no fungicides, no glyphosate
Today we use no pesticides, no fungicides and no glyphosate, the weedkiller sold as Roundup.
No GM feed
Our animals are raised and finished on pasture.
No preservatives
The cold does the work the chemicals would do.
No fillers
Our breakfast sausage is lamb and spices, made from pieces that do not make a neat cut.
No added water
A kg of ours is a kg of meat.
No dyes or flavour boosters
We season with spices.
No gas in the pack
Nothing goes in the pack but the meat.
How it works
Order
You choose a case and pay in our shop.
Aged and packed by hand
Every cut is dry-aged, vacuum packed and blast frozen in Harrismith before it is sold.
Delivered the next working day
Order before 10am and a frozen-food courier delivers it to your home the next working day.
Questions about the lamb
What is in the case?
10 kg of the best eating parts of one lamb, dry-aged 7 days: a whole leg, rib, shoulder, two shanks, six loin chops, six rib chops, half neck and breakfast sausage. The sausage is made from the pieces that do not make a neat cut, with spices and no added water, bulking agents, colourants, flavour enhancers or preservatives.
How is it packed?
Every cut vacuum packed on its own, wrapped in brown butcher paper, then blast frozen in Harrismith.
How long does it keep in the freezer?
Best within 6 months at -18C or colder, and safe well beyond that. Every cut is vacuum packed, which is what keeps freezer burn off it.
Does freezing change the taste?
No. We blast freeze to -20C straight after dry ageing. Fast freezing forms small ice crystals, so the meat thaws without losing its juice, and trained tasters cannot tell dry-aged, blast-frozen lamb from fresh.
Can I choose my own cuts?
No. A case is 10 kg of the best eating parts of one lamb, packed cut by cut: whole leg, rib, shoulder, two shanks, six loin chops, six rib chops, half neck and breakfast sausage.
Is the meat halaal?
No. The meat is not halaal.