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The Meat Guy is an online butchery that specialises in artisan beef products usually meant for upmarket restaurants. We focus on Black Angus, Wagyu and free range Kalahari products, delivered to your door. We aim to bring you the best quality products sourced from sustainable farms at competitive prices.

LOCALLY SOURCED  •  QUALITY GUARANTEED

Great Value Cuts
August Special

Wagyu Ribeye Blue

R399.95 / 300g

Wagyu cattle have been bred for hundreds of years and are regarded as a national treasure in Japan. In fact, for many years only the Emperor, his family and his Samurai could eat Wagyu beef.

Marble Score 7+

R399.95 / 300g

R439.95 R399.95 / 300gAdd to cart

Featured Cuts
Featured Cuts

and a smile on your face.” - Soumeet Lanka right way to eat a steak - with greed in your heart “There is only one
Cut Of The Month

Lamb Rump

The lamb rump is an individual muscle cut from the hind leg. When roasted and rested, it is very tender with a lot of flavour. There is a layer of fat and skin on the top which crisps up beautifully when cooked.

R51.95 300g

Cuts: Available in 300g cuts

Price: R47.95 300g

Pomegranate Glazed Lamb Rump

Ingredients:

  • lamb rumps (about 300g each), trimmed
  • 60ml (¼ cup) pomegranate molasses
  • 2 cloves garlic, crushed
  • 2 tbsp honey
  • 1 tsp ground cinnamon
  • 1 tsp ground cardamom
  • 2 tbsp olive oil
  • 16 baby Dutch carrots, trimmed
  • 8 large shallots, peeled
  • 8 baby potatoes, cut into wedges
  • 3 tsp caraway seeds
  • Baby spinach, pomegranate seeds & garlic dip, to serve

Instructions:

  1. Preheat oven to 200°C (180° fan-forced). Place molasses, garlic, honey and spices in a medium bowl and stir to combine. Add rump, season to taste and toss to coat. If time permits, marinade lamb for 3-4 hours or overnight.
  2. Place oil, carrots, shallots, potatoes and seeds in a large roasting pan. Season to taste and toss to combine. Evenly scatter vegetables over the base of the roasting pan; top with rump drained from marinade. Roast for 20 to 25 minutes for medium or until cooked to your liking. Remove lamb from oven and place on a resting rack; cover loosely with foil and stand for 10 minutes before carving. Cook vegetables for a further 10 minutes or until cooked through.
  3. Divide vegetables among plates and top with sliced lamb rump. Serve with wilted baby spinach, a dollop of garlic dip on top and scatter with pomegranate seeds.
SIDE NOTE
Pomegranate molasses is concentrated syrup made from the juice of a pomegranate. It is available in supermarkets and specialty food stores. Substitute with maple syrup, golden syrup or cranberry syrup.
Pomegranate Glazed Lamb Rump

R56.95 / 300gAdd to cart

    positive review  Just got my meat! So impressed, beautifully packed and some very fine looking meat!

    Ann-Mari Webb Avatar Ann-Mari Webb
    April 30, 2020

    positive review  Great quality and service.

    Jan du Plessis Avatar Jan du Plessis
    April 29, 2020

    positive review  Fantastic quality and portions. Really so impressed with my order last month. Have ordered all my meat for this month. Such a great service!

    Marcel Smith Avatar Marcel Smith
    April 25, 2020
Know Your Cuts