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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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 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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Smoked Jowl

Working with a whole pig was a bit challenging, but at the end the rewards were well worth the effort. I really took my time and made sure that the whole pig was utilized and appreciated. I also found that the best bits are often neglected or wasted by the not so adventurous consumers.

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Breaking down a pig: Part 1

Breaking Down a pig, Part 1: The head

With the meat prices rising and beef and lamb prices going through the roof, I had to look elsewhere for speciality meat cuts for our menu. As always I had to turn back to the underdog of the meat industry. Pork. For home use I will suggest to try and find a smaller size pig, between 35 & 40 kg will be manageable.

South Africa has some of the best pork and we really need to dig our teeth into this advantage. Here it our way of breaking down a porker into easy cuts for the everyday consumer. We will also share some easy recipes and cooking method for the cuts.

The Whole pig: We are using a 50 kg pig for this demonstration Read more…

Nose to tail eating

We believe that nose to tail eating is a way to appreciate the animal that has lived its live for us to enjoy its precious meat, so we might as well stretch it as far as we can. Fergus Henderson’s chef at St. John Restaurant and author of the book the Whole beast: Nose to tail eating, is one of the pioneers of this growing trend. More and more fine dining chefs are climbing on board, and they are now the ambassadors for this previously discarded, and normally considered undesirable cuts of meat. We also encourage our friends to be more adventurous and try the uncommon cuts if they are available at their favourite eatery. With the renowned chefs taking the lead and making these cuts looking sexy, the public has embraced these selections with open arms. Read more…