A 100 gm sandwich steak marinated in our famous cajun sauce

Natural pasture feed lean diced beef that is vacum sealed in a 500 gm pouch.Ready for curries and caseroles

Natural pasture fed and aged whole eye fillet

Natural pasture fed and aged eye fillet steak

lean front lrg of the goat - Ideal for a slow cook

The whole kid boer goat is chopped into pieces and put into 1 kg vac sealed containers. Ready to make curry or stew.

Lean diced kid boer goat for curry or stew

The kid boer goat leg is tender and very good for roasting

Whole kid boer goat ready for the spit.

1/2 boer kid goat - ready to roast

A B'less !/2 leg of lamb rolled with fresh fetta lemon pepper oregano and garlic in the middle and oregano on the outside. Feeds four and takes 50 to 60 minutes in moderate oven

A B'less leg of lamb rolled with fresh fetta lemon pepper oregano and garlic in the middle and oregano on the outside. Feeds four and takes 100 to 120 minutes in moderate oven

A B'less !/2 leg of lamb rolled with fresh garlic in the middle and fresh rosemary on the outside. Feeds four and takes 50 to 60 minutes in moderate oven

A B'less leg of lamb rolled with fresh garlic in the middle and fresh rosemary on the outside. Feeds eight and takes 100 to 120 minutes in moderate oven

A boneless leg of lamb flatened and marinated in lemon juice garlic cummin brown sugar.Great for the BBQ or bake 50 - 60 minutes.

A boneless leg of lamb flatened and marinated in oyster sauce garlic coriander. Great for the BBQ or bake 50 - 60 minutes.

Lamb leg diced and packed in 500 gm vacum sealed bags.Great for curry caseroles and stews.

The eye of the loin of lamb or often called backstrap is the most tender and lean cut.They may vary in size but most often one is a generous portion.An excellent item to pan fry or BBQ.

Marinated in soya coriander gingerand lime - The eye of the loin of lamb or often called backstrap is the most tender and lean cut.They may vary in size but most often one is a generous portion.An excellent item to pan fry or BBQ.

Lean lamb cutlets on the one rib bone that is stripped of fat.

Freshly ground lamb mixed with red onion soya coriander ginger and lime. Then formed into a patty with a layer of plastic between each patty.If frozen you can remove a patty from the pack and cook directly with out thawing. Pan fry or BBQ

Rack of lamb with four rib bones that are stripped of fat and marinated in a rosemary, lemon & garlic marinate.

Rack of lamb with four rib bones that are stripped of fat

Shanks of tender lamb for stews currys and soups

Tender lamb chump steak that is marinated in oyster sauce coriander garlic. Great for BBQ or roast in the oven for 20 minutes.

Natural pasture feed lean beef mince that is vacum sealed in a 500 gm pouch

Tender Pork Ribs cooked in a Sticky Plum Sauce

Boneless rib eye roast for approximatley four to six people.Roast in moderate oven for 40 to 50 minutes.For meat thermometer: rare = 60c med = 65-70c and well done = 75+c

Boneless rib eye roast for approximatley eight to twelve people.Roast in moderate oven for 60 to 80 minutes.For meat thermometer: rare = 60c med = 65-70c and well done = 75+c

Boneless rib eye roast for approximatley two to three people.Roast in moderate oven for 20 to 25 minutes.For meat thermometer: rare = 60c med = 65-70c and well done = 75+c

Natural pasture fed and aged scotch fillet - steak

Natural pasture fed and aged scotch fillet - whole piece up to 2kg

Tender veal that has been flattened and then egged and crumbed with golden Japanese breadcrumbs. Pan fry in small amount of vegetable oil or butter or bake for 20 mins. in moderate oven.

Shanks of tender veal for stews currys and soups