We have taken the hassle out of your weekly shop and all you have to do is choose from our 7 days meal selector and we will do the rest. 

The cross-cut blade steak comes from the shoulder blade. It’s ideal for slow cooking due to the gristle in the steak which softens perfectly when slow-cooked. It’s a delicious cut that’s perfect for a slow-cooked winter casserole.

Products we love with this cut:

• River Grove: Extra Virgin Olive Oil
• Pepper & Me: Mo'rocckin Paste

Made with Beef meat,  then covered with our scrumptious breadcrumb mix. Our Crumbed Sausages are perfect for cooking on the bbq or stove top.  Perfect for the kids- or the kids at heart!

Ingredients: Beef, Rice Flour, Salt, Mineral Salt (451), Milled Whole Grain Sorghum, Preservative (223)(Sulphites), Flavour Enhancer (621), Antioxidant (316), Acidity Regulator (331), Spice Extract, Flavour. 

Breadcrumb (Wheat Flour, water, Yeast, Salt Emulsifier (471), Colour (160b), Acidity Regulator(262), Wheat Flour, Salt, Yeast), Salt, Bacon Flavoured Sprinkles (contains Soy, Colours (129, 171)), Dehydrated Onion, Wheat Flour, Wheat Cereal, Dehydrated Garlic, Herbs, Spices, Canola Oil, Colour (160c) Smoke Flavour.

Contains Gluten, Soy, Wheat, Sulphites. 

Diced Beef is a great cut to have for easy dinners, curries, slow cooked meals and the like. There are a number of cuts that can be used for diced beef. There is nothing better than the aroma that comes from a diced beef stew against the cold winter air.

Products we love with this cut:

• River Grove: Extra Virgin Olive Oil
• Pepper & Me: Tit’illating Tandoori Paste
  

Our diced lamb comes from various muscle cuts from our lambs. This means that it still has the beautiful flavour and tenderness that you are used to, but makes it kinder on your wallet. We love adding our diced lamb into the slow cooker for casseroles or curries. 

A Traditional Forequarter Roast Lamb is part of the shoulder. The meat on this roast is very tender when cooked, we recommend cooking this roast slowly at a temperature of 180 degrees in the oven. 

Perfect for a quick and easy dinner. Butterflied Chicken is a whole chicken but has been flattened out which allows both the breasts and legs to cook to their ideal temperatures without the breasts drying out.

Skinless and boneless chicken breasts, direct from Turks.

Why Turks? As we do not farm chickens, other than to collect their scrummy eggs, we wanted to buy off someone with a similar ethos to us. Turks is family owned, works closely with their farmers and all their chicken is free-range. Plus, their chicken is so delicious! 

Products we love with this cut:

• Pepper & Me: Moroccan Dukkah Crumb - 200g
  
• The Four Saucemen - The Chicken Rub 
  
• Pepper & Me: Jerk It

We love the Turk’s free range whole chickens, there’s so many different options you can have with whole chickens.

Why Turks? We wanted to buy off someone with similar values to us. Turks is family owned, works closely with their farmers and all their chicken is free range. Plus, their chicken is so delicious! 

• Rolled Leg
  
• Rump Roast
• Butterflied Shoulder 
• French Rack (CAP ON)
• Noisette
• Spare Ribs
• Shanks
• Neck Chops 
• Mince 500g approx

Additional Information 

Weight and Size of the box when it arrives to you:

The Gourmet Lamb Box (Half) comes in a Chilltainer box which is recyclable. It is packed with ice slicks and is tied down to secure the package. Each cut is wrapped individually and labelled ready for your fridge or freezer. 

When will it be delivered to me? 

All our orders are processed to order, once confirmed is sent in to be processed through our butchery in the Wairarapa. We dispatch Monday - Thursday each week. Once picked up by the courier you will be sent tracking details. 

Will it fit in my small freezer? 

We have looked into this and we have concluded that a whole and half lamb will fit in an ordinary conventional freezer drawer. This would obviously depend on the contents that are currently in your freezer, however, a half will happily fit in a drawer with some frozen veggies and other frozen foods.

Have more questions? 

If you require any further information in regards to cuts, quantity or variation of any kind please email store@homegrownbutchery.co.nz or phone us on 06-377 7951

• Rolled Leg
• Seasoned Roll Leg
• Rump Roast x2
• Butterflied Shoulder x2
• French Rack  (CAP ON) x2
• Noisette x2
• Spare Ribs x2 packs
• Shanks x4
• Neck Chops
• Mince 2 x 500g approx 

Additional Information  

The Gourmet Lamb Box (Whole) comes in a Chilltainer box which is recyclable. It is packed with ice slicks and is tied down to secure the package. Each cut is wrapped individually and labelled ready for your fridge or freezer. 

When will it be delivered to me? 

All our orders are processed to order, once confirmed is sent in to be processed through our butchery in the Wairarapa. We dispatch Monday - Thursday each week. Once picked up by the courier you will be sent tracking details. 

Will it fit in my small freezer? 

We have looked into this and we have concluded that a whole and half lamb will fit in an ordinary conventional freezer drawer. This would obviously depend on the contents that are currently in your freezer, however, a half will happily fit in a drawer with some frozen veggies and other frozen foods.

Have more questions? 

If you require any further information in regards to cuts, quantity or variation of any kind please email store@homegrownbutchery.co.nz or phone us on 06-377 7951

Gravy beef is a cut that can come from two areas, the hind leg and the shin area. Coming from muscles that are constantly moving it has plenty of connective tissue and very little fat.  We recommend using it for stews, casseroles or a pie filling. This cut loves a slow cooker. A watery slow method of cooking softens this cut of meat releasing a rich flavour and creating a fall-apart texture.

Products we love with this cut:

• The Four Saucemen - The Beef Rub (We use it in casseroles to add flavour)
• Pepper & Me: Tit'illating Tandoori Paste

*Shipping now closed for delivery before Christmas 2025*

The average whole carcass weight is 240kg* therefore the half carcass will be half of the average whole carcass weight. (Weight and prices are subject to change) 
We review our average price per month our current average price per kg is $16.50per kg (incl GST)

*Please note this is the weight of the carcass with bones and fat still intact. You can expect approximately 60-65% of the carcass weight to be boneless trimmed meat. Please leave a note at the checkout if you would like to receive bones or fat, as usually this is disposed of.

Important Information about this product:

• Some mince is provided with all bulk packs even if not selected this comes from the trimmings during boning. So selecting the mince below will result in additional mince.

• We offer free click-and-collect for fresh or frozen-in bags, as well as offering a cost-effective chilltainer option as well. You will be asked to select this in your order. When checking out please select click and collect or shipping depending on what you require. Click and collect will be confirmed once you place the order. 

• Shipping is calculated at checkout but you can view our Shipping costs here
  your shipping cost will be added before you pay via our secure checkout. 

• We are currently working to a 1-3 week lead time from the time of order.

If you are craving an entire cooked ham but don’t have enough time or people to help you eat it, ham steaks are the best cut for you. Ham Steaks are a thick cut from a whole in-house made ham. Ham steaks are delicious cooked on the grill or pan-fried.

Ingredients:

Salt, Mineral Salt (451, 450), Sugar, Antioxidant (316), Acidity Regulator (331), Preservative (250), Colour (122), Manuka Smoke (Natural)

Products we love with this cut:

• Condimentum: Whisky & Orange Ham Glaze
• Dog Town Mustard: Wholegrain
• Rum & Que: Slap It On Mustard

One of our most popular sausages and personal favourites. These sausages will give you a sensational flavour with every bite.

Ingredients: Beef, Rice Flour, Salt, Mineral Salt (451), Milled Whole Grain Sorghum, Preservative (223)(Sulphites), Flavour Enhancer (621), Antioxidant (316), Acidity Regulator (331), Spice Extract, Flavour, Herbs, Garlic. 

Contains: Sulphites.

We have created a traditional biltong in house starting with our beautiful farm fresh Angus Park beef & adding a range of herbs & spices.

Available In: 50g &100g Bags, Chilli or Safari. 

Homegrown's very own Steak Butter with Garlic & Thyme. 

Perfect for your next steak night. 

Available in: 50g bar

Our Lamb & Mint sausages are made in house, using our succulent lamb. We have worked to balance the flavours in this sausage so you get the right amount of lamb to mint ratio. 

Ingredients: Lamb, Rice Flour, Salt, Herbs & Spices [Mint (4%), Rosemary (1.3%)], Honey Powder (10%)[Maltodextrin (from Corn), Honey], Maltodextrin, Citrus Fibre, Yeast Extract, Mineral Salts (450,452), Preservative (223)(Sulphites), Spice Extract.

Contains Sulphites.

Jenny's Kitchen Says:

Available In: 300ml

Jenny's Kitchen Says:

Available In: 300ml

Fair Trade Organic Coffee.

Chocolate | Caramel | Stone Fruit 

250g bag

Fair Trade Organic Coffee.

Chocolate | Caramel | Stone Fruit 

250g Bag

Our Lamb & Mint sausages are made in house, using our succulent lamb. We have worked to balance the flavours in this sausage so you get the right amount of lamb to mint ratio. 

Ingredients: Lamb, Rice Flour, Salt, Mineral Salt (451), Milled Whole Grain Sorghum, Preservative (223)(Sulphites), Flavour Enhancer (621), Antioxidant (316), Acidity Regulator (331), Spice Extract, Flavour, Mint Flakes. 

Contains: Sulphites.

Lamb Boned & Rolled Shoulder is a cut that is laced with fat and tissue, which means it is beautiful when slowly cooked, either in a slow cooker, the oven or the BBQ. Our Lamb Boned & Rolled shoulder is tied with butcher’s string. After you finish cooking just snip off the string for a succulent and tender cut of meat.

Now one of the most popular cuts of New Zealanders. Shanks are definitely a colder weather favourite. Lamb Shanks are a cut that is located between the knee joint and the leg of a lamb. Shanks are a delicious cut, with a rich flavour - to get their full potential we recommended slow cooking them which will result in a tender cut of lamb.

Hard to believe as a farmer we used to feed these to the farm dogs. 

Lamb Frenched Cutlets are made up of the eye of a loin muscle, a rib bone with a cap of fat. The cap of fat helps the cutlet retain moisture and gives a rich flavour into the meat while cooking. We use a process called french trimming when creating this cut, to do this we cut off the ends of the bones and scrape them clean, which makes them look very impressive when serving to friends or family for a meal. Lamb Frenched Cutlets are easy to cook and are perfect for pan frying or to go on the bbq. 

A kiwi family favourite, Lamb Leg Roasts have the bone-in with fat around the exterior and marbled throughout. Lamb Leg Roasts are best for slow roasting. Roast lamb is perfect for a family lunch or dinner, being able to feed quite a few hungry tummies- plus if there’s any leftover there’s nothing better than roast lamb sammies! 

Products we love with this cut:

• Pepper & Me: Man Grind

• Taste of the Alps: The Shepherd

Our lamb leg steaks are exactly what they would seem - a steak that is cut from the rump end of the leg which is the most tender part of the leg.  Our Lamb Steaks are suitable for fast cooking methods bbq or frying and would be perfect either medium rare or well done.

Loin chops are a cut from between the rack and rump of a lamb. They look like a mini T-Bone Steak and are really tender with a delicious flavour.  Loin Chops are a really easy dinner, whether you want to pan fry, bbq or oven cook them.

Products we love with this cut:

• Pepper & Me: Man Grind
• Telegraph Hill: Hemp Seed Dukkah

Lamb mince is a perfectly tender and flavourful feature of so many different meals. We love creating our own meatballs, patties and koftas with this mince. It’s even a delicious ingredient to put on top of pizzas. 

Products we love with Lamb Mince:

• Pepper & Me: Mo'rocckin Paste
  
• Cartwheel Creamery: Fiesta
• One Spice: Original Greek Seasoning

An old fashioned fave.  We have a wee secret with these, we have been leaving and cooking the necks whole. Everyone I have introduced to this is converted.  A whole neck or a couple of whole necks makes for a great neck chop Irish stew. 

There is a tenderloin that runs along the back of the neck and when cooked over a period of time slowly, it comes away as one whole piece that just falls off the bone also giving the appearance of a lot more meat.

Lamb Noisettes are another favourite gourmet restaurant cut.  They are a boneless loin which has been cut from the carcass rolled and tied with red n white butchers string. We recommend searing the outside and then placing it in the oven for around 20 - 30 minutes at 180 depending on your oven. You will love the delicious flavour this cut has. It can also be stuffed with - well whatever you want - apricots included.  Get creative with this one and let me know what you come up with.  Summer bbq place fresh rosemary on the grill and olive oil salt and pepper your Noisette.  The rosemary smoke will infuse this cut to create something so different but so simple.