Lowerland Farm, Prieska

Lowerland supply us at monthly intervals, at different times to the food clubs.


Bio Bertie’s team rear their Merino sheep to regenerate the soil upon which they grow their beautiful organic wines, flours and maize. These guys move to new organic pastures every day, leaving behind manure, urine and trampled leaves and not grazing the regrowth for at least 28 days. This means that they have a varied diet of perennial and annual grasses, legumes, cereals and root crops fresh from the soil. They are never fed grain as “they are ruminants, not even the organic maize that I store is fed to them” says Bertie. No feed additives except kelp and salt lick.

We were a bit daunted by the prospect of 10 half lambs turning up in my garage for our first month’s food club, but they are beautifully packed (unless you want to avoid plastic altogether and get the carcas delivered whole).  They even throw in a free Afrikaans lesson for the philistines with the cuts all labeled so you don’t end up frying a shoulder of lamb by mistake.

We have had the chops so far and they were RIDICULOUSLY delicious. It has been for me to eat red meat for the past 2 years, yet I have really enjoyed this lamb. If animals are to be eaten at all, it seems right that they live like they do on Bertie’s farm, moving constantly, eating fresh delicious cover crops and live for 3 times the length of an intensively farmed lamb. 

Each month I must get 2 carcasses (4 halves) sold for a delivery / R2000 of grains.

It works out as between R128-135/ kilo (depending on number of orders) and is butchered to your requirements (leg, ribs, chops etc – see pic below).

Half a lamb is between c.9-13 kilos.

Lowerland also have a completely unique array of grain crops. As far as I am aware, they are the only farmers in the country farming completely regeneratively with maize, wheat and oats


Our “pampoenvark” pigs are brought in seasonally to feed on discarded organic pumpkins, wheat bran and a variety of other Lowerland produced food. They also help clean fields and break pest cycles. These outdoor pigs roam freely in pecan orchards, pastures and riverbeds where needed and can furrow and roll in the mud to their hearts’ content. Availability is seasonal.


What makes your grains special?

– Our organic, soil-to-soul farming methods mean our unique terroir shines through in the grains. The bread, pap, pasta and other baked goods they yield are exceptionally delicious and nutritious.

– No GM cultivars; non-hybridised, terroir adapted and heirloom seeds.

– Stored, handled and milled without any chemical additives, bleach or preservatives. We store the grain berries with food grade diatomaceous earth, a natural compound that is sifted out before the milling process

– Full extraction = we mill the whole grain, including the nutritious germ which is removed in conventional mills to extend shelf life.

– The traditional stone mill is a slow process that doesn’t heat up the grains and thus preserves the integrity and nutrient value of the grains.

– We mill fresh on order and deliver in the same week that we mill.

– We don’t soak and dry the grains before milling, which means they take up more water than other flour.


– Hard red – a hard red winter wheat with a reddish-brown colour and earthy, tannic flavour profile. Most suited for: bread, pizza and pasta.

Witwol – a soft white spring wheat, probably related to the White Sonoran cultivar from Mexico, which is mainly used to make tortillas / flatbreads. Fine, white, cake flour with sweet, nutty flavour profile. Especially suited for pastries, rusks, cake and bread as well as pasta. (SOLD OUT)

Khorasan Field Blend 2019– grown, harvested and sold as a blend of approximately 60% khorasan, 30% witwol wheat, 5% hard red wheat and 5% rye. Khorasan is an ancient form of durum wheat (pasta wheat) with a smooth texture and nutty, buttery flavour. Best used in pasta, bread mixes and pastries.

Rye – delicious as component in sourdough bread or in pastries & tarts. (SOLD OUT)

Lowerland Estate Blend 2019 – our signature bread flour blend. Hard red (70%), khorasan field blend, (20%) rye (10%).


Polenta grits (a rougher, more complexly textured polenta)

Fine polenta (an evenly textured polenta for a creamy, runny, smooth porridge)

Pap – Familiemeel™ (traditional maize meal or “mieliepap” to go with sheba and wors)

Mielieblom (fine corn flour – use as component in baguettes, pastries or as thickener with sauces and soups


All our flours are whole grain – the whole seed or berry goes through the mill. To get a finer, sifted product (comparable to cake flour or bread flour), we sift out the coarser particles, but the end product still contains germ, bran and endosperm. 100% whole wheat breads will be denser and have less oven spring than those made with sifted flour, as the coarser bran particles pierce the air bubbles formed during fermentation. Head over to our Instagram to see what bakers are doing with our flour – @lowerland_whole_grains

Shelf life of organic full extraction flour is generally shorter than conventional flour. Full extraction flour contains the wheat germ, full of enzymes, which makes it more susceptible to oxidising and spoilage than conventional flour. However, if stored in optimal conditions, spoilage and weevils can be kept at bay for many months. Freezing extends shelf life.


* Certified organic. The Mammoth halves are huge, sweet, juicy and will change your concept of pecan nuts forever. Pieces – ideal for baking, roasting, granola and trail mixes.

* Pecan nuts recommended storage: airtight container in freezer. Shelf life:

– Stored at 4°C or below – 12 months

– Stored at -12°C or below – 24 months

– Stored in ambient conditions – 6 to 9 months


Natural & organic wines of origin Prieska. Grapes from our certified organic vineyards. Wine produced, stored and dispatched from the Cape winelands.

Butchered lamb

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