About Us


COVID - 19 Virus


We will be open for business between

08:30 and 17:00 Mondays to Fridays, and Saturdays 08:30 to 13:00 during the "Lockdown" period.

If you need to collect, or want us to deliver to your doorstep at a small fee, please phone in for orders between 09:00 and 12:30 on Telephone 021 886 5731 (Stellenbosch town branch) or 021 865 2559 Bottelary Branch)

Let's all stay Safe

Welcome to Eikeboom Butchery

The oldest surviving traditional Butchery in the Town of Stellenbosch, Eikeboom Slagtery/Butchery, was acquired by Nic and Elize van Rensburg in May 1996 and with the fantastic support of the People of Stellenbosch, quickly became a household name when unsurpassed quality meat products at competitive prices are discussed.

Eikeboom Slagtery/Butchery specialises in traditionally made Biltong, Droëwors, matured quality meats for a Successful Braai, the best Boerewors and Hamburger patties in town and personal, old fashioned good Customer service.

Our Bottelary branch opened in July 2009 in Devon Place Center situated on the R304 between Stellenbosch and the N1, with ample parking. This new branch fast became a favourite stopover for the Koelenhof/Bottelary residents, people on their way home after work, wine route tourists and business representatives. With ample space at our new premises, we are now able to produce the best cold meats in the industry..... (UPDATE......After 11 successfull trading years and in the process helping in more than trippling the amount of shoppers to Devon Place Centre, the owners of the Centre decided it is time for us to leave in order to upgrade the Centre to rather accommodate a SPAR. It is sad, but true.......We will stay open as long as possible and will keep you posted as to when and where we will be moving to.)

Our customers, being more discerning, know good quality meat and related products and are prepared to pay fair prices for personal attention and superior quality products.

We firmly believe that when you shop with us, you are visiting the best Butcheries in the Western Cape.

Contact Info

  • Devon Place Centre (Bottelary)
  • 021 865 2559
  • info@eikeboom.co.za
  • 19 Plein St, Stellenbosch CBD
  • 021 886 5731
  • info@eikeboom.co.za


Price list

We now also do DELIVERIES for orders R 300-00 and more within a 20 km radius of your nearest branch. (T's and C's apply)

PRICES VALID WEEK 06/07/2020 TO 11/07/2020

BEEF - AAA  -per kg. 

Fillet Whole                           R 224.98

Fillet Head                             R 189.98

Fillet Steak – Portioned         R 234.98

Rump/Sirloin                         R 129.98

T- Bone                                  R 124.98

Rib Eye Steak                        R 154.98

Club Steak                              R 116.98

Sosaties (Kebab) – Rump      R 127.98 

Braai Rib – Whole/Cut            R   94.98  

Topside Mince                         R 115.98   

Steak Mince – Lean                R   99.98 

Ground Beef (Beef/Soy Mix)   R   84.98 

Goulash                                  R 122.98 

Shin – Cut                               R   94.98 

Tenderised Steak                   R 124.98

Stir-fry                                    R 124-98

Oxtail – Portioned                 R 109.98

Ox Tongue – Fresh               R   74.98

Ox Tongue – Cured              R   77.98

Biltong                                    R 269.98

Droëwors                               R 259.98

                                     Bulk (Hind Quarter)              R   75.00 (Cash or EFT deal) 


LAMB – AAA per kg. 

Chops – Rib/Loin                  R 218.98

               Braai (Best End)     R 184.98

               Leg                         R 184.98

               Chump (Rump)       R 198.98

               Saddle (Butterfly)    R 229.98

Rib – Whole                           R 139.98

Rib – Machanchos                R 144.98

Neck                                      R 144.98

Knuckles                               R 163.98

Potjie Meat (Neck/Knuckle)           R 154.98

Sosaties – (Kebab)                R 199.98

Leg of Lamb - Bone In           R 179.98

Leg of Lamb – Boned             R 234.98

                                     Bulk – Whole/Half                 R 136.00 (Cash or EFT deal)

Liver                                       R   79.98

Offal Set                                 R 154.98

Offal – Potjie Ready                R 154.98

Skilpadjies                               R   79.98

Pofadder Sausage                    R 104.98 


PORK per kg. 

Chops – Loin                         R  79.98

               Neck (Bone In)       R   86.98

               Neck (Boned)          R   94.98

Spare Rib – Belly                   R   87.98

Fillet                                        R   97.98

Cape Steak (Rump)               R   99.98

Mince (85/15)                        R   74.98

Rashers                                 R   89.98

Lollies                                    R  109.98

Bulk (Headless) EFT/Cash    R   45.50 


BURGERS per kg. 

Eikeboom Burger                  R   89.98

Cheese Burger                     R   89.98 


CHICKEN per kg. 

Whole Bird (Free Range)     R   66.98

Spatchcock                           R    69.98

Whole Bird (Boned)              R  104.98

Breasts                                  R    64.98

Drumsticks                            R    73.98

Leg Quarter                          R    72.98

Thighs                                   R    69.98

Buffalo Wings                       R    77.98

Fillet (Free Range)               R    87.98

Sosaties (Kebab) – Thigh   R    99.98

Liver                                    R    28.98 


COLD MEATS – per kg. 

Sandwich Ham                     R    61.98

Salami – Cooked                  R    89.98

Salami – Cervelat (Aged)     R  199.98

Bacon – Back                       R  122.98

Bacon – Streaky                   R  139.98

Russians                               R    88.98

Vienna Red/Smoked            R    69.98

Liver Spread (125 gr)            R  4.90 each 


SAUSAGES per kg.


Eikeboom – 98% Beef       R 109.98

Eikeboom – 20% Pork       R 104.98

Stellenbosch                      R   99.98

Low Fat                              R 112.98

Kässegriller – Fresh          R   93.98

Kässegriller – Smoked      R 129.98

Pork Bangers                     R   84.98

Jalapeno                            R   89.98

Pork Boerewors                R   84.98

Chipolatas – Pork             R   84.98

Chipolatas – Beef             R   94.98

Speck Sausage                R   97.98

Gluten/Allergy Free          R 114.98


VENISON per kg. 

                              Biltong                                R 269.98Special!!!

Droëwors                           R 284.98

Steaks - Sirloin                  R 160.00

Fillet                                  R  240.00

Mince                                R   89.00

Sausage                            R 130.00

Cheese Sausage               R 160.00  



Please contact us on orders@eikeboom.co.za

Or phone

021 886 5731 (Stellenbosch)

021 865 2559 (Bottelary)

 Our Beef, Lamb, Pork, Chicken and Venison are sourced from areas in South Africa which are renowned for the quality of Live Stock produced. We can, because of Legislation restrictions (unless we are willing to pay "somebody" a yearly fee), not officially identify or name the areas.

All our Products are manufactured and prepared on site with the result that we have 100% control over the Quality of the Product.

When you shop at us, you are guaranteed to buy the best available products at a reasonable price.


"Click on image"

Meat Packs again available after "COVID Level 1" Restrictions

Vleispakke eers weer einde "KOVID Vlak 1" beperking beskikbaar


Special Offers



     Lamb Shoulder Chops

     R 169.98 per kg

2 kg packs only


     Please pre-order the following specials:

    Ground Beef (Beef Soy Mix)         (For your Lasagne Bolognese, curried mince and pies)

R 84.98 per kg


  Lean Pork Mince

 Mix with Beef Mince and surprise the Family with the delicious taste. (Try an Asian Style Stir Fried Pork Mince Recipe with Broccoli)

R 69.98 per kg.

  See our Mouthwatering Recipes in the Recipe Section  

ALWAYS (At our Bottelary Branch only)  

Beef Burger Plus a 300 ml     -R 35-00


Boerewors Roll Plus a 300 ml --R 35-00


    Prego Roll   Plus a 300 ml  - -R 45-00


    Assorted Home Baked Pies -  R 23-00



Lamb Chops in a Convection Oven

Lamb Chops are quick to cook in the convection oven 

Cooking them is this easy:

      1. Place lamb chops on the wire tray
      2. Regulate oven to 200o C / 392o F
      3. Turn timer to 10 minutes
      4. Put the lid down / on to start cooking

In 10 minutes you’ll have Medium done Lamb Chops.  Cook for another 5 minutes for Medium to Well Lamb Chops.  The convection oven keeps them juicy and moist.

Tip: Cook your favourite veggies with the Lamb chops.

Flavour enhancers.

Marinate the lamb chops in combinations of

  • Garlic
  • Olive oil
  • Rosemarie
  • Oregano
  • Lemon juice
  • Lemon zest
  • Dijon Mustard
  • Honey
  • Balsamic Vinegar

You can combine your favorite flavors to make a tasty marinade.  Just be careful not to overpower the delicious flavor of lamb.

Marinate the lamb chops with your combination of choice. Make sure to use some lemon juice and olive oil. Use a zip-lock plastic bag, put them into the bag with the marinade and just let them sit until ready to cook.  There is less cleaning that way as you just throw away the plastic bag.

Tips – 

  • Keep a bottle of garlic oil available.  If you don’t have any fresh garlic you will still get that hint of garlic flavor.
  • Keep a bottle of lemon juice in case you don’t have fresh lemons.
  • Dried herbs can be used in place of fresh, so keep some dried oregano and rosemarie.

Convection Oven Lamb Chops are delicious combined with vegetables or salads.  Use the same ingredients for the marinade as a salad dressing.  Garlic, lemon and olive oil on a simple garden salad is delicious with your lamb.   Make up a dressing of yoghurt or sour cream, garlic and lemon to drizzle on your steamed or baked vegetables.


Here is a mouth watering leg of lamb recipe which will be perfect for a Sunday Lunch or dinner. 


Ingredients   2.5-3kg bone-in leg of lamb preferably bought at your local Butcher.... 1 lemon, strips of zest removed with a peeler and juice squeezed.... 6 cloves garlic.... 1/2 cup plus 3 tablespoons olive oil.... salt and black pepper.... 1.4 kg very small carrots, scrubbed.... 2 cups fresh flat-leaf parsley.... 1 cup fresh mint leaves.... 6 scallions or onion, chopped.... 2 teaspoons honey.... 


Pre-heat oven to 200° C. In a food processor, pulse the lemon zest, garlic, 2 tablespoons of the oil, and 1 teaspoon each salt and pepper until coarsely chopped....

-Place the lamb in a large roasting pan and rub with the lemon mixture. In a large bowl, toss the carrots, 1 tablespoon of the remaining oil, ½ teaspoon salt, and ¼ teaspoon pepper; set aside....

-Roast the lamb to the desired doneness, 90 to 105 minutes for medium-, adding the carrots to the pan after the lamb has cooked for 50 minutes. Transfer the lamb to a cutting board, cover loosely with foil, and let rest for at least 15 minutes before slicing.

-Meanwhile, in the food processor, puree the parsley, mint, scallions, honey, lemon juice, the remaining ½ cup of oil, ¾ teaspoon salt, and ½ teaspoon pepper. Serve with the lamb and carrots....

Recommended wine: The well-balanced Welmoed Cabernet Sauvignon will complement this dish. This medium to full bodied wine has a nose reminiscent of dark berry fruit with hints of nutmeg cassis and vanillin. The wine has a very elegant well structured palate with ripe fine tannin's and a lingering rich finish.




  • 50g butter, softened
  • 4 thick slices white bread
  • 2 teaspoons Dijon mustard
  • 100g thinly sliced sandwich ham
  • 80g Gruyere or Gouda cheese, thinly sliced
  • dressed salad leaves, to serve
  1. Step 1. Set 30g butter aside. Place 2 slices bread on a board. Combine mustard and remaining 20g butter in a small bowl. Mix well. Spread over bread. Top with ham and cheese. Season with salt and pepper. Spread remaining bread with mustard butter and sandwich together. Press down firmly.
  2. Step 2. Heat half the reserved butter in a non-stick frying pan over medium heat. Place 1 sandwich in pan (see note). Cook for 2 minutes each side or until golden. Repeat with remaining butter and sandwich. Serve with salad.



  • 1 x 2kg lamb shoulder, bone in
  • 1 bunch of fresh rosemary
  • 1 bulb of garlic and 2 cloves of garlic, for root veg mash
  • 2 tsp English mustard
  • olive oil
  • 6 red onions
  • 4 tbs balsamic vinegar
  • 1 tbs plain flour
  • optional: 1 splash of red wine
  • 400g carrots, for root veg mash
  • 400g Cream Delight potatoes, for root veg mash
  • 400g parsnips, for root veg mash
  • extra virgin olive oil, for root veg mash


1. Remove the lamb shoulder from the fridge and allow to come up to room temperature before cooking.

2. Preheat the oven to 200ºc.

3. Pick most of the rosemary leaves into a pestle and mortar and bash with a pinch of sea salt until broken down. Peel and add 2 cloves of garlic and bash again. Muddle in the english mustard and 2 tablespoons of olive oil.

4. Slash the lamb all over with a sharp knife, season with black pepper then rub the rosemary mixture all over the lamb, making sure to get into all the nooks and crannies.

5. Peel and thickly slice the onions, then place in a large deep roasting tray with the remaining rosemary and unpeeled garlic cloves. Drizzle with the balsamic vinegar and pour in 200ml of cold water.

6. Place the lamb shoulder on top and roast for 20 minutes.

7. Carefully remove the tray from the oven and cover tightly with a double layer of kitchen foil, then return to the oven, turn the heat down to 160ºc, and cook for 4 hours, or until the meat pulls easily away from the bone.

8. Carefully remove the shoulder to a platter, cover loosely with the foil and leave to rest.

9. Skim the fat from the tray, pick out and discard the rosemary, and squeeze the garlic cloves out of their skins.

10. Place the tray on the stovetop over a medium heat, stir in the flour and cook for 2 minutes.

11. Add 500ml of boiling water and the wine (if using) and stir well. Bring to the boil, then reduce the heat to low and simmer for 15 minutes, or until thick and glossy.

12. To make the root veg mash, peel and roughly chop the carrots and peel two cloves of garlic. Place in a large pan of boiling salted water over a medium-high heat and cook for 5 minutes.

13. Meanwhile peel and roughly chop the potatoes and parsnips, add them to the pan of boiling water with the carrots then cook for a further 15 minutes or until tender.

14. Drain in a colander and leave to steam dry.

15. Tip back into the pan, add a lug of extra virgin olive oil, then mash with a potato masher. Season to taste.

16. Shred up the lamb and serve up with the mash and onion gravy. Delicious served with steamed seasonal greens.

A Jamie Oliver Recipe  

Asian style stir-fried pork mince with broccoli

  • 1 tbsp oil
  • 1 tsp sugar
  • 150ml chicken stock
  • 400g pork mince
  • 1 tsp sesame oil
  • 1 tbsp soy sauce
  • 2 tsp fresh ginger finely grated
  • 2 cloves garlic finely chopped
  • 1 tbsp fish sauce

  • 3 shallots sliced

  • 1/2 tsp dried chilli flakes or a fresh red chilli
  • 1 handful mushrooms sliced
  • 1 broccoli broken into florets


  1. Heat oil in a pan or wok.
  2. Stir-fry pork mince for a couple of minutes until it starts to cook through.
  3. Add garlic and ginger, shallots, chilli, mushroom, broccoli.
  4. Toss around and add stock, soy, sugar, fish sauce, sesame oil.
  5. Cook, stirring occasionally for 5-8 minutes.
Prep time:5 minutes Cook time:10 minutes Serves: 4

By MulledwineGless


Slow-Roasted Rosemary Garlic Lamb Shanks

Total:  2 hrs 45 mns

Prep:  10 mins

Cook:  2 hrs 35 mins

Servings:  Yields 4

This slow-roasted lamb shanks recipe is such a great and easy way to enjoy lamb. This lamb recipe has only a few ingredients, but thanks to the long, slow cooking, the results are incredibly flavourful, succulent, fork-tender meat. 

You'll need to plan a few hours to prepare this recipe, to allow the lamb to slow-roast, but it will be time well-spent.



  • 4 lamb shanks from your local quality butcher
  • 2 tablespoons olive oil
  • Salt and fresh ground black pepper (to taste)
  • Two tablespoons Brown or Balsamic Vinegar
  • 6 cloves garlic (unpeeled, but the skin pierced with the tip of a knife)
  • 6 sprigs fresh rosemary
  • 1 cup chicken broth

Steps to Make It

  1. Gather the ingredients.
  2. Preheat oven to 230 C.
  3. Pour the vinegar in a roasting pan, rub the shanks with olive oil and place the shanks in the pan, just large enough to fit them in one layer. Season generously with salt and pepper, or to taste. 
  4. Roast for 20 minutes to get a nice brown colour. Remove the lamb, and turn the oven down to 160 C.
  5. While waiting for the oven to cool down, spoon out any excess fat, and scatter the garlic cloves and rosemary over and around the lamb.
  6. Wrap the braising or roasting pan very tightly with several layers of heavy-duty aluminium foil (remember: you want as tight a seal as possible), and return to the oven.
  7. Roast the lamb for an additional two hours, and resist the temptation to open the foil and check on it until the two hours is up because you'll increase the risk of the meat becoming too tough.
  8. Remove the foil, pour in the chicken broth, and turn the heat up to 200 C.
  9. Roast for 15 minutes, and remove.
  10. Transfer the lamb shanks to a serving platter and spoon over the juices, garlic cloves, and rosemary.
  11. Enjoy!

A John Mitzewich  recipe

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