All posts in Lamb

Crispy fried lamb tails with fresh chilli & lime

Lamb tails / “skaapstertjies”
This is one of my favourite things to work with and to cook.  I use sheep’s tails not lamb tails, (lamb tails just sounds better), but lamb tails are too small and for the effort not worthwhile.

You can approach this delicacy from a few different and angles.

As a kid and from my father’s recollection, I know that my grand mom use to make a “bredie” with them. Cooked in a pressure cooker until falling of the bone and then mixed with cooked and finely diced green beans for the “boontjie bredie”.

Crispy lamb tail with chilli

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Exploring the versatility of Lamb chops

Lamb chops are a firm favourite in the South African household, whether they are on the braai or done in the pan or oven both in the hotter months and even deep into Winter. It is a much milder flavoured meat, and preferred over the ‘gamier’ taste of mutton (which normally finds itself in a stew or potjie). Lamb is particularly flavourful and juicy, so it’s easy to understand why it is the star of any meal, even without much fuss of fancy trimmings.

The versatility of lamb chops also attribute to their popularity in most households. Read more…

The firm favourite for the festive season: Roast leg of lamb

The festive season is upon us and a huge part of that is the culinary aspect; everyone has different traditions in their families which include mince pies, fruit cake, gingerbread cookies, and more, but the roast is perhaps the most favourite and famous Christmas meal.

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 For the dry aged eland fillet you will need

1 x 180g eland fillet portion

2 x cloves garlic fresh, crushed

2 x bay leaves

4 leaves sage

4 knobs of butter


For the curried pork and venison brawn you will need

6 Pig’s trotters

1 Whole springbok neck

1 Yellow onion, Quartered

2 Carrots, Diced

4 Whole cloves

6 Black pepper corns

12 Allspice berries

4 tablespoons Fresh coriander, finely chopped

Salt and pepper for seasoning

1 x recipe curry paste see below


For the curry paste you will need:

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Breaking down a lamb: Part 1

Breaking down a lamb: Part 1

This is the start of our cutting guides:

Front Half of the lamb.

This is a step by step guide on how to break a lamb front half into primal portions. This is the way I do it, and I find that you have much less offcuts and waste, so give it a try. Most of the cutting is done with my butchers saw and boning knife. (We will share our tools with you soon.)

The Neck section:

Step 1 Neck section: First cut through the flesh of the neck to reach the neck bone.

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To Jimmy’s or NOT to Jimmy’s

Jimmy`s braai sauce is a favourite in all South African homes and I will go as far as to admit that Jimmy`s braai sauce was the prime marinade in my house as well, but that time has passed and making my own marinades is now the the only way for me. I am very glad to see that some of our friends are also quiting the habit.

Ryan’s Braai day marinade recipe:

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