An Hour with JB Homekills in Northland

There’s something deeply honest about rural New Zealand that doesn’t always translate through a camera lens, but during the short time I spent with JB Homekills in Northland, that authenticity was unmistakable. I arrived one evening with my brother to have two sheep carcases processed, and from the moment we arrived, the experience felt calm, professional, and grounded in genuine care.

What struck me immediately was how efficient and relaxed the process was — no fuss, no wasted movement, just quiet confidence from a local homekill operator who clearly knows his craft. Despite JB Homekills being just over six months in business, there was no sense of hesitation or learning on the job. As a photographer, I’m always tuned into rhythm and flow, and watching Jamie Desmond work felt much like observing a well-rehearsed craft refined through hands-on experience.

Every movement was intentional, from breaking down the sheep to preparing each cut. The carcases were processed efficiently, with care and attention given to every stage of the job. This wasn’t about rushing — it was about doing the work properly.

Each piece of meat was handled carefully, trimmed thoughtfully, and packaged neatly, ready for the freezer. This was food prepared not for supermarket shelves, but for people who value knowing exactly where their food comes from. What stayed with me most wasn’t just the speed of the process, but the personal nature of it.

JB Homekill services in Northland is built on trust, connection, and respect — for the animal, the land, and the families being fed. Standing behind the camera that evening, I was reminded that homekill is more than a service; it’s a tradition deeply rooted in rural New Zealand life.

If you’re looking for a reliable, professional homekill service in Northland, contact Jamie Desmond at JB Homekills.

📞 Phone: 021 02445133

butcher cuting a sheep carcase with a sabre saw
Sheep being butched in a home kill business
Butcher cutting a sheep carcase
Butcher cutting a sheep carcase with a band saw
Butcher cutting chops from a sheep carcase with a band saw
Butcher and a man packaging chops from a sheep carcase
Butcher packaging a sheep carcase

Distributing seeds post Cyclone Pam

Getting seeds back in the ground was an urgent need post Cyclone Pam. I was asked by UN Women to photograph one of the seed distribution events at Marobe Market in Efate. Being immersed among two hundred women patiently waiting for their allotment of seeds is something I will not forget in a hurry.

Every person given seeds had their name recorded one by one and Alice Kalo showed amazing patience and resilience to complete the job, writing each name by hand. Some of the seeds were handed out to individuals at the market while others decided to wait until getting home.

The allocation per person was 23 pumpkin seeds, 9 pawpaw seeds, 8 watermelon seeds, 30-40 sweetcorn seeds and approx 35 dwarf bean seeds.

 

Happy Feet the penguin, at WOAP | Murray Lloyd Photography

Raw meat, furry tails and live insects were on the menu at a recent Ruth Pretty Catering event. In weather more appropriate for emperor penguins, Wellington Zoo was host to the Ruth Pretty Zoo Safari, part of Wellington on a Plate. Perhaps reluctantly swapping the heated floor of Kamala’s, the swish new zoo venue (named after the zoo's last elephant), the visitors were soon being educated about animal diets in the zoo kitchen.

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Possum tails hang out of bucket at Zoo Safari at Wellington on a plate

Ruth Pretty introducing the Zoo Safari as part of Wellington on a plate

Animal food

Young boy looking at zoo food

Goat legs at the Zoo safari

Slabs of horse meat, goat legs - fur and all, and live locusts were all sighted, but most interest centered on chimpanzee food. Paul Horton, the carnivore keeper said “chimps are pretty much like us, they will happily kill a monkey and share it around”, dispelling any thoughts about vegetarian diets. As well as fruit and veges, the chimps are occasionally fed whole chickens, cooked, to avoid salmonella. Bread used to be part of the chimp diet until Jess, a female, took such a liking to it she upsized to become the largest chimp in the tribe – not the normal way of things in the ape world.

Climatic extremes continued on a short tour of the zoo, taking in Happy Feet the emperor penguin, and Sasa and Sean the sun bears. Happy Feet tentatively looked like coming out and diving into the pool (a zoo first), but after dipping a ‘toe’ into the water, turned around, and waddled back inside.

Happy Feet the penguin

In a similar manner the guests made their way back to the warmth of Kamala’s where a South African high tea awaited.

Food prep at the Zoo Safari at Wellington on a plate

The safari themes were continued with the menu including biltong, hertzoggies, and snoek pate and wait, was that…Dr Livingston I presume?

Zoo Safari at Wellington on a plate

Biltong was on the menu

Diners at Ruth Pretty’s Zoo safari

Top Wine and Rata Trees at WOAP | Murray Lloyd Photography

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Woman in red gumboots plants a Rata Tree at WOAP.

Rata trees at WOAP Crimson Lunch

Gumboots and spades replaced surgical tools at Wellington on a Plate's first environmentaly themed event.

Baby Rata trees (and other native varieties) were dispensed to participants for planting on the site of Newtown's former fever hospital. The assembled crowd who braved the conditions (sunny but cool) were warmed up by french onion soup, part of a Ruth Pretty hamper.

Ruth Pretty serves soup at WOAP Crimson Lunch

Ruth Pretty with two chefs at Crimson Lunch a WOAP Event

Ata Rangi wines including Crimson Pinot Noir further fortified the visitors. Ruud Kleinpaste provided a humorous commentary with his view on ecological leadership in our community before releasing his giant weta among the crowd.

Bottles of Ata Rangi Crimson Pinot Noir at WOAP event.

Guests at WOAP Crimson Lunch, a WOAP Event.

The planting of the young rata trees (supplied by Ata Rangi) continues the six year partnership with Project Crimson. The trees were planted, guests were packed off with gifts, leaving behind the promise of a blush of crimson colour unrelated to the medical history of this Wellington site.

Guests at Crimson Lunch a WOAP event.

Crimson Lunch

Rob Morrison and Burton Silver talking at Crimson lunch, a Ruth Pretty WOAP event.

Helen Masters with Rata Tree at the WOAP Crimson Lunch sponsered by Ata rangi, Ruth Pretty and Project Crimson.

Phyll Pattie and Clive Paton planting a Rata Tree at Crimson Lunch a WOAP Event in Wellington,NZ.

Gift bags at WOAP Crimson Lunch in Wellington.

Food Photography on the Move | Murray Lloyd Photography

Events are always places you find food on the move. Recently I was providing photography at an event at the Langham Hotel in Auckland and pointed my camera at food on the move. The results of the photographs are always random using long exposures - maybe 15th or 1/8th of a second and panning the camera while keeping the food in focus. The photographs seem to suit this method as it matches the waiters streaming into the room delivering plates of fine New Zealand food to the awaiting guests.

Food on the move at the Langham Hotel in Auckland

Food on the move at Logan Brown Restaurant

Waiters carrying food at Pinot Noir Conference, an event in Wellington celebrating New Zealand Pinot noir

George Cross Rugby Buns | Murray Lloyd Photography

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Two buns with George Crosses on them at Rugby World Cup

The buns were photographed in Bristol on a visit and got me thinking of what might appear on New Zealand baking in 2015 - the year of the World Rugby Cup. Perhaps a NZ flag or the corporate colours of the ABs or even a silver fern