Hampton's butcher, since 1991.
Three decades on the same street, two custodians, one standard — do it properly, and the locals keep coming back.
How it all started.
More than 35 years ago, Paul Lamont opened a butcher shop on Hampton Street with a promise painted right on the window: traditional quality and variety.
For three decades it stayed exactly that — a proper family butcher, run by the family, trusted by the street.
A new pair of hands.
Five years ago, Trent Fletcher — a Lamont's butcher for years before that — took over the shop. He learned the trade behind this very counter.
Nothing locals loved went away: the Saturday BBQ, the variety, the faces behind the glass. But the standard lifted — better beef, more made in-house, a sharper shop. Same Lamont's, levelled up.
Part of the street.
Thirty-five years in one spot makes you more than a shop — you become part of how the neighbourhood runs.
The Saturday BBQ
Every Saturday the grill goes out front. A local fixture for years — and it always sells out.
We shop local too
Veg from next door, relishes, sauces and stocks from local makers — we back the businesses around us.
Made by hand
Sausages mixed and filled in-house, meat cut to order. Regulars know what they're getting, and who's making it.
What “premium” actually means.
It isn't a sticker. It's grass-fed Australian beef chosen for flavour, award-winning smallgoods made on site, and a pantry of local, natural produce.
- Grass-fed & Australian — beef selected for marbling and flavour.
- Made in-house — sausages, marinades and smallgoods.
- Locally sourced — rubs, sauces, eggs and produce from nearby makers.
- Award-winning — recognised for the products we're proudest of.