The things people ask
Do you sell beef or pork?
No. We carry lamb and mutton and nothing else, and never have. No beef and no pork has ever come through this shop, so there is no shared equipment and nothing to cross-contaminate. That is what “no beef, no pork” on the old shop boards meant, and it is still true.
Are you certified?
We hold no religious certification and do not claim any. What we can tell you is exactly what we do: one species, cut in a shop that has never handled another, by a family that has done it since 1971. Everything we say about our meat is a fact you can check, not a claim on a label.
Why is my order a different weight to what I ordered?
Because it is cut by hand. A kilogram lands between roughly 0.95kg and 1.10kg. You are charged for the weight we actually pack and the difference is settled before dispatch. See How we cut.
What is the Singh’s sausage?
A coarse mutton sausage in natural casing with roasted masala rather than coriander. The recipe came down through the family from Singh’s Mutton Market in Stanger. We make it mild, hot, extra hot and as cocktail lengths.
Can I buy half a lamb?
Yes, and it is the cheapest way to buy. Tell us how you want it cut — chop thickness, curry piece size, how much to mince — and we cut, pack and label it to your instructions. Two working days.
Do you supply restaurants?
Yes. The family ran a wholesale division as Tablerite Meats for years. Standing weekly deliveries, cutting to your kitchen’s written spec, and account terms on approval. Tell us your volumes and we will quote.
Where do you deliver?
Durban on our own vehicle, and the rest of South Africa by courier at a rate quoted live at checkout. See Delivery.
