A few things you may want to know…
A: All orders that are placed before Monday are delivered by the Thursday of that week. Christelle Theron our agent will contact clients to arrange collection from her Thursday afternoon in Somerset-Wes. Alternatively delivering around Cape Town, West-Coast, Overberg and Boland can be arranged via cooled courier service to your door for a low fee.
A: We are not a butcher shop but a meat distributor for Williston farmers. The whole operation from slaughtering, cut up according to your choice, packing and rapid freezing is done in their abattoir. The lamb is free range and organic.
The meat that we provide is in line with our mission to ensure that it is:
A: We distribute a variety of different cuts and products made of organic, free-range lamb. Usually, we are able to source and supply the following, subject to availability with the farmers:
Of course if you have a special request, please be sure to let us know!
A: We usually offer the following different cutting options for the order op whole lamb:
When you place your order you are able to specify your choice of cut.
A: Yes Lamb packs.
See contents on online order section.
A: Our prices fluctuate by small amounts on a monthly basis, due to the price differences down with the Karoo farmers, dependent upon demand and availability. The latest and most up to date prices can be found on our online order section.
A: Purple Stamp – Grade A – Most tender
Green Stamp – Grade AB – Tender
Brown Stamp – Grade B – Less tender
Red Stamp – Grade C – Least tender
A: 0 – No fat
1 – Very lean
3. Medium fat
5. Over fat
6. Excessively fat
A: Lamb is a source of red meat which forms part of a healthy balanced diet. Lean lamb has a lower fat content, making it a healthier choice. Lamb is a type of red meat which contains high-quality protein. It’s also low in carbohydrates as well as saturated fat (the bad type of fat). Lamb also has essential vitamins (micronutrients) such as Vitamin B12, Niacin, Zinc, Phosphorous and Iron. It’s therefore a perfect protein-rich meat forming part of a healthy, balanced diet.
A: Yes. It’s safe to eat lamb rare – as long as the outside has been cooked. The reason for this is that if there’s any bacteria on the meat, it’s usually on the outside. However, ground lamb should be cooked at a minimum temperature of 70 °C.
A: Yes, lamb chops are a red meat because it contains a high amount of myoglobin, which is a protein in muscle that turns red when combined with oxygen.