Pilgrim Ridge Farm — Pasture-Raised Meat & Farm Stays

A Farm Built on Honest Principles

Pilgrim Ridge Farm sits across 480 acres of rolling hills where the grass grows thick and the skies run wide.

We raise heritage-breed sheep — including Dorper, Romney, and East Friesian crosses — alongside Angus cattle. Every animal is managed on rotational pastures, following the rhythms of the land rather than the calendar.

We believe the best food comes from animals that live well. That means room to roam, natural feed, and low-stress handling. The result is meat with genuine flavour, fat in the right places, and provenance you can trust.

Read Our Story

From Our Pastures to Your Table

Whole, half, and boxed cuts — vacuum-sealed and delivered fresh or frozen right to your door.

Lamb

Slow-Roast Lamb Shoulder

Bone-in, pasture-raised Dorper lamb. Melt-in-the-mouth texture perfect for a Sunday roast.

Beef

Grass-Fed Ribeye Steak

Thick-cut Angus ribeye, dry-aged 21 days on farm. Bold flavour, beautiful marble.

Pasture-raised lamb at Pilgrim Ridge Farm

Lamb · Box

Half Lamb Pack

Approx. 10 kg selection of leg, rack, shoulder, chops, and mince. Excellent value.

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Stay at Pilgrim Ridge

Wake up to birdsong, wander the paddocks, and fall asleep under stars you forgot existed. Three unique retreats await.

The Ridge Tiny Home

Perched on the high paddock with sweeping valley views. Architecturally designed with a king bed, full kitchen, and wood burner.

King Bed Full Kitchen Wood Burner 2 Guests

Shepherd’s Cottage

A lovingly restored 1920s cottage at the farm’s heart. Two bedrooms, a wrap-around veranda, and a garden for the kids.

2 Bedrooms Veranda 4 Guests Pet Friendly

Bell Tent Glamping

Luxurious 5m bell tents with real beds, bedside lamps, and a private fire pit. Proper camping, properly comfortable.

Queen Bed Fire Pit 2 Guests Shared Bathhouse

What Our Guests & Customers Say

★★★★★

“The lamb shoulder was the most flavourful piece of meat we’ve ever cooked at home. You can genuinely taste the difference that proper pasture raising makes.”

— Sarah M., Melbourne

★★★★★

“Two nights in the Shepherd’s Cottage with the kids was exactly what we needed. Paddock walks, fresh air, and the most comfortable beds. We’ll be back every year.”

— The Nguyen Family, Sydney

★★★★★

“I ordered a half-beef box and split it with my sister. The quality is outstanding — the ribeye steaks rival anything from a premium butcher at half the price.”

— Tom R., Brisbane

From the Farm Journal

Seasonal updates, recipes, and honest reflections on life on the land.

Farm Life · June 2025

Lambing Season: What Really Happens at 2am

The romantic notion of lambing is lambs frolicking in sunshine. The reality involves cold mud, torch light, and an awful lot of colostrum.

12-Hour Slow-Roasted Lamb Shoulder with Preserved Lemon

This is the recipe we pull out for every birthday and Christmas. Low and slow, deeply spiced, and it falls apart at the look of a fork.

Why We Moved to Rotational Grazing — And What Changed

Three years after switching our whole property to rotational grazing, the soil, the grass, the animals, and the bottom line all look different.

Where Good Land Meets Good Food

A Farm Built on Honest Principles

From Our Pastures to Your Table

Slow-Roast Lamb Shoulder

Grass-Fed Ribeye Steak

Half Lamb Pack

Stay at Pilgrim Ridge

The Ridge Tiny Home

Shepherd’s Cottage

Bell Tent Glamping

What Our Guests & Customers Say

From the Farm Journal

Lambing Season: What Really Happens at 2am

12-Hour Slow-Roasted Lamb Shoulder with Preserved Lemon

Why We Moved to Rotational Grazing — And What Changed

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