PURE PILLARS Order
Tasmanian pasture-raised lamb · direct from Hillside farm

Lamb raised slowly, sold by the people who raised it.

Raised in Tasmania's clean, green country. Whole lambs and sides cut to your order, and mixed boxes for smaller households. Collected from the farm gate or delivered to your door.

Place an order See what's in a lamb
10 dayshung for flavour and tenderness 22–32 kgdressed weight per lamb Your cutschosen on a cut sheet Monthlyready on the first Wednesday
Hillside farm

Good lamb starts long before the butcher. It starts with grass, water, and quiet handling.

Our lambs spend their lives on the open pasture of Hillside in Tasmania, grazing at their own pace. We rotate paddocks so the feed is always fresh, and we handle the flock calmly and as little as possible. Calm animals make tender meat.

Each lamb is processed at a licensed abattoir, then hung for 10 days before it's butchered. Hanging lets excess water leave the meat, develops full flavour and gives maximum tenderness. Then it's cut to your order, the way you cook.

We sell direct because we want you to know exactly where your meat comes from. You can ask us anything about how it was raised.

The name

Pure

The clean air, green pasture and unspoilt environment of Tasmania. It's where our lambs grow, and you can taste it.

Pillars

The tip of Cape Pillar is The Blade, the towering sea cliffs of the Tasman Peninsula. Strong, enduring, and part of the landscape we call home.

Our three pillars

Grass-fed on pasture

Raised outdoors on rotated paddocks, finished on good feed for a clean, sweet flavour.

Low-stress handling

Quiet stockmanship from lambing to processing. It shows in the tenderness.

Hung, then cut to order

Hung for 10 days for full flavour and tenderness, then cut to your cut sheet and packed for your household.

Our lamb

Three ways to fill your freezer

Every order is cut fresh and packed in freezer bags, portioned for the size of your household. Weights vary a little from lamb to lamb, and you pay for what you receive.

22–32 kg dressed weight

Whole lamb

The best value and the most choice. You decide how every part is cut.

  • Your own cut sheet
  • Dog bones and trim if you want them
  • Suits families or sharing
Seasonal price per kgOrder →
half a lamb · 11–16 kg dressed weight

Side of lamb

One side of the lamb with a full range of cuts, for smaller households.

  • Your own cut sheet
  • Legs, shoulder, rack, loin, chops
  • Fits a standard freezer drawer or two
Seasonal price per kgOrder →
approx. 5 kg mixed cuts

Mixed lamb box

A set selection of our most popular cuts. An easy way to try our lamb.

  • Roast, chops, cutlets, mince
  • No cut sheet needed
  • Good for gifts
Seasonal price per boxOrder →
Your cut sheet

Every part, cut your way

With a whole lamb or a side, you choose how each part is cut, how thick your chops are, and how many people each pack serves. You'll find the full cut sheet in the order form.

PrimalOptions
Square cutChops, bone-in roast, rolled roast, diced, or half and half
Breast & neckStock bones or mince; neck can be left whole
ShanksPlain or frenched
Mid-loinChops, loin roast, back strap, or half and half
Rib-loinCutlet chops or rack roast
FlapSpare ribs, roast, or mince
LegBone-in roast (whole or halved), boneless rolled, or butterflied
ChumpChops, diced, or mince
SausagesOptional, $6/kg
Trim scrapsYes or no, your choice
Dog bonesYes or no, your choice
How it works

From paddock to your kitchen

We butcher once a month. Orders are ready for collection or delivery on the first Wednesday of each month. Next date: Wednesday 4 November.

Order online

Choose your lamb, your collection date and how you'd like it cut.

We confirm

We call or email to confirm your order, cuts and price.

Processed & packed

Butchering happens once a month. Your lamb is hung for 10 days, then cut to your sheet and packed in freezer bags.

Collect or receive

Collect from the farm gate or have it delivered chilled on the first Wednesday of the month. Pay on collection or delivery.

Farm gate

Collect from the farm

Pick up your order on collection day, the first Wednesday of each month. Bring an esky or cooler bags for the trip home.

When
First Wednesday of each month
Where
Address sent when your order is confirmed
Delivery

Delivered to your door

We deliver chilled to homes within our delivery area. Someone needs to be home to receive it.

When
First Wednesday of each month
Area
Within 100 km of the farm
Cost
Confirmed with your order
Order

Reserve your lamb

Choose your lamb, your collection date and how you'd like it cut. Lambs are limited each month, so we'll confirm availability and price. Nothing is charged until your order is confirmed.

Next collection and delivery day: Wednesday 4 November

orders@purepillars.au

0410 530 059

What would you like?
We'll email you a copy, and reply within two working days.
Questions

Good to know

How much freezer space do I need?

A whole lamb takes roughly 70–100 litres, about two or three upright freezer drawers. A side of lamb needs about half that.

How old are your lambs?

Our lambs are processed at 10 to 20 months, once they've grown out slowly on Tasmanian pasture. The extra time gives a fuller flavour and a bigger carcase, 22–32 kg dressed.

How long will it keep?

Keep fresh lamb in the fridge and use it within a few days, or freeze it straight away. Packs are portioned to the household size you choose, so you only thaw what you need.

When will my order be ready?

We butcher once a month. Orders are ready to collect from the farm, or delivered, on the first Wednesday of each month. We'll confirm which month your order falls in when we reply.

When do I pay?

We confirm the final weight and price before collection or delivery. You pay then, by bank transfer or card.

Can I visit the farm?

Ask us when you order. We're happy to show customers around when it suits the farm calendar.