Gora'sMeatsQuality · Halaal
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Klerksdorp · Halaal · Cut to order

The only hands on your lamb are ours.

A-grade Karoo lamb, raised and grain-finished on our own farm. Slaughtered by hand, halaal and non-stunned, and cut the way you ask for it. Delivered in Klerksdorp. No antibiotics, no GMO feed, nobody in between.

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Suffolk-cross ewes grazing on green pasture at the Hekpoort farm
Grade
A-grade lamb
Feed
Non-GMO grain finish
Slaughter
Halaal, non-stunned, by hand
Cutting
To your sheet
What you're actually buying

A-grade Karoo lamb

Karoo genetics, finished to A-grade. Fine grain, clean fat cover, and the flavour the region is known for.

Nothing routine in the feed

No antibiotics as a growth crutch and no GMO rations. Treatment only when an animal is genuinely sick, and never near slaughter.

Slaughtered by hand

Halaal and non-stunned, done on the farm by us. Short handling, calm animals, no long haul to a distant abattoir.

Cut to your spec, not a standard box

No two orders leave here the same. Chops thick or thin, leg bone-in or butterflied, mince and cubes to your ratio. Tell Nabeel how you cook and he'll set the sheet up with you.

Nabeel and Sufyaan Gora on horseback at the farm
Sufyaan and Nabeel, Hekpoort
Ewes in the pen at the farm
The flock, Hekpoort
The brothers

One of us knows the animal. One of us knows you.

Sufyaan is the farmer — a boer in the proper sense. He's out with the flock every day, watching condition, managing the feed, deciding which animals are ready and which need another two weeks. Nabeel takes it from there: the orders, the processing, and making sure the person on the other end of the phone is looked after properly.

Between the two of us, there's no stage of this we hand to a stranger. That wasn't a business decision at first. It's just that once you've raised a lamb from the ewe, you're not comfortable watching it get loaded onto a truck to somewhere you can't see. So we stopped doing that.

An animal that's been handled well its whole life eats differently. You can taste the stress in meat, and you can taste the absence of it.

The farm sits at Hekpoort, in the valley between the Magaliesberg and the Witwatersrand. Quiet, fertile, properly good grazing. It's the kind of place that does half the work for you if you have the sense to stay out of its way. Everything that reaches a table in Klerksdorp starts there.

Everything we've built comes back to that. Treat the animal properly, keep the process in your own hands, and the quality takes care of itself.

— Nabeel & Sufyaan Gora, Hekpoort

From veld to your kitchen

Five stages. All of them ours.

There's no clever machinery in any of this. There's a flock, a sharp knife, cold storage and two people who care how it turns out.

Nabeel sharpening a knife on a stone before the day's work
Nabeel, before the day starts
Stage 01

Raised here

Lambs stay on our land from birth. We know the ewes, the lines, and which animals are coming right.

Stage 02

Grain finished

A non-GMO grain ration over the final stretch. That's where the marbling and the even fat cover come from.

Stage 03

Slaughtered by hand

Halaal, non-stunned, on site, by us. No transport stress, no queue, no unfamiliar handlers.

Stage 04

Hung and chilled

Carcasses are hung and chilled properly before anything is cut. Rushing this stage is what makes lamb tough.

Stage 05

Cut to your sheet

Nabeel works the spec through with you before anything is cut. Vacuum packed, labelled, and delivered the way you asked for it.

Cut sheet

Tap the cuts you want. We'll quote on exactly that.

Neck Shoulder Shank Breast Rack Loin Flank Chump Leg Shank
Hover a cut
The cuts Hover any part of the chart to see the cut and how it's best cooked. On a phone, tap it.

Diagram is a guide. Tell us how you cook and we'll advise on thickness, bone-in or out, and packing sizes.

  • Nothing selected yet. Tap a cut on the chart.
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Who we supply

Two kinds of order.

Households

Buy a whole or half lamb and stop buying lamb for a while. Vacuum packed, labelled by cut, and delivered to your door.

  • Whole or half carcass, cut to your sheet
  • Smaller cut packs if a half is too much
  • Aqeeqa a specialty — see below
  • Delivery into Klerksdorp and surrounds

Restaurants, butcheries and caterers

Standing orders on a weekly or fortnightly cycle, with the same carcass spec every time so your menu costs hold.

  • Whole carcass pricing, custom breakdown
  • Consistent grade and weight range
  • Per kilogram carcass pricing on volume
  • Delivery beyond Klerksdorp on larger orders
Aqeeqa

A birth is not an ordinary order.

Aqeeqa is what we're asked for most, and it's the order we take most seriously. Two lambs for a boy, one for a girl, slaughtered on the day you need and packed so you can hand portions out without repacking anything yourself.

  • The dateTell us the day. The lamb is slaughtered for you, not pulled out of a freezer.
  • The thirdsSplit for family, friends and sadaqah, bagged and labelled separately if you're distributing.
  • The cutWhole, quartered, or broken down into roasts, chops and mince — your call.
  • The nameEvery pack labelled and dated. Nabeel walks you through it if it's your first time.
Enquire about an aqeeqa
A labelled leg roast being packed by hand at Gora's Meats
Packed and labelled by hand, order by order
Sadaqah

Lambs for sadaqah.

We do these regularly, madrassahs especially. You pay for the lamb, we slaughter it and deliver it where it’s going — cut the way a kitchen cooking for numbers actually needs it.

  • Where it goesName a madrassah, or ask us. We already supply several and can point you to one that needs it.
  • In whose nameGiven in your name, a family member's, or anonymously. Entirely your call.
  • How it's cutStew cuts, bone-in pieces and mince — portioned for a pot, not plated roasts.
  • Proof it landedYou get a message from Nabeel when it's delivered, with who received it.
Qurbani · Eid ul Adha

Choose your lamb. Stand there while it's done.

Most people never see the animal their qurbani comes from. We'd rather you did. Three ways to do it with us, depending on how involved you want to be.

It's hands and knives and people standing around watching, the way it has always been. No production line, no back room you're not allowed into.

Nabeel, Sufyaan and family working on a lamb together on qurbani day
Qurbani day at the farm — everyone lends a hand
Option one

Join us on the day

Pick your lamb from the flock beforehand, then come out on the day and be there for the qurbani. We handle the slaughter, the processing and the packing while you're there.

Option two

Leave it with us

Choose your lamb in advance and we do the rest. Qurbani performed on your behalf, meat processed, then delivered to you or distributed in thirds as you instruct.

Option three

Buy the lamb live

A whole live lamb, selected and ready, for your own qurbani at home or wherever you're doing it. We'll advise on condition and weight before you commit.

Tagged lamb carcasses hanging at the farm on qurbani day

Your animal, not an animal.

Every carcass is tagged to the family it belongs to from the moment it goes on the rail, and it stays tagged through hanging, cutting and packing. What you take home is the lamb you picked out. Nothing mixed up, nothing substituted, and no need to take our word for it — you can come and look.

2026

Qurbani was done at the farm and at our smallholding in Klerksdorp, with families joining us for both. Dates, venue and booking for the next Eid ul Adha go up here closer to the time — message Nabeel to be told first.

An Eid Mubarak lollipop with a sheep illustration, given to families on the day
Eid Mubarak, from us to the kids
Enquire

Tell us what you need.

Send this through and one of us calls you back — usually same day, always within one working day. We'll talk through cuts, weight and price before anything is committed.

Nabeel — orders and cutting
065 171 2025

Sufyaan — the farm and the flock
062 236 5533

Priced per kilogram, per half lamb, or by cut pack

Rather call — 065 171 2025

Nothing is charged or confirmed here. This opens a WhatsApp message with your details filled in, and one of us replies with a price.

Common questions

Is it halaal?

Yes, and non-stunned. Every animal is slaughtered by hand on our own farm by Sufyaan and Nabeel themselves — never sent to an abattoir, never stunned beforehand, and never handed to a third party. One animal at a time, with a sharp knife, and the tasmiyah recited over each one.

We don't carry a certifying body's logo. What we offer instead is access: you're welcome to come to the farm and watch your own animal being slaughtered. If you need formal certification for resale or catering, tell us and we'll talk it through.

What's the smallest order?

A cut pack. From there it's a half lamb, a whole lamb, or however many you need on a standing order.

How is it priced?

Three ways: per kilogram, per half lamb, or by cut pack. Whichever suits your order. We quote before you commit, and the quoted price is the price you pay.

Do you deliver?

Klerksdorp and surrounds as standard. We go further for bigger orders — tell us where you are and we'll say yes or no straight.