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Alpaca Llama

All price are plus GST.

Slaughter Charges

  • $75
    Per Alpaca / Llama

Processing Charges – Standard

  • $1.50
    per kg to process/package
    Rolled shoulder or chops, loin chops, legs whole or in half.
  • $8
    per side (2 Silversides in a whole body)

Gourmet Cuts

  • $2.50 each
    French Racks
  • $2.50 each leg
    Boned Hind Legs
  • $2.50 each leg
    Leg Steaks
  • $20 each
    Alpaca / Llama Ham
  • $2.50 each
  • $2.50 for both rolled together
    Flaps Rolled

Small Goods


  • $5
    processed & packaged per animal
  • No charge
    collected and left on property in customer container



Grilled Venison Loin (Backstrap) With Horseradish Cream

“He that strikes the venison first shall be the lord o’ the feast.” — Shakespeare, King Lear


  • 1.5 to 2 pounds venison loin, trimmed of silver skin
  • kosher salt and freshly ground black pepper
  • 2 tablespoons chopped fresh herbs, like rosemary, thyme, and oregano
  • 3 tablespoons olive oil
  • 1 cup crème fraîche
  • 2 tablespoons freshly grated or prepared horseradish
  • 2 teaspoons chopped fresh
  • chives or parsley
  • juice and zest of 1 lemon


Season the meat with salt and pepper. In a small bowl, mix herbs with the olive oil, then spread all over the meat. Refrigerate for at least 2 hours.

Make a hot fire in a charcoal grill or set a gas grill on high. Grill the meat on one side, without moving it, 4 to 5 minutes, then rotate 90 degrees to make grill marks and char more surface area. Flip the loin and cook 4 to 5 minutes more. It should have a deep-brown char on the outside but still be rare on the inside. Transfer to a warm plate and allow to rest for 10 minutes.

Mix the crème fraîche, horseradish, chives, lemon juice, and zest in a small bowl and season with salt. Serve the loin, thinly sliced against the grain, with the sauce.