Nyama Spitbraai started out as a small backyard business and today they stand 60-man strong to supply the nation with the best skaapspit under the Afican sun! These lambassadors took a minute of their time to share their thoughts on South African lamb and mutton meat!
What is the thing(s) you associate with South African lamb and mutton meat ? (Like a family gathering, a holiday braai etc) – Definitely a lamb on the spit on an uncle’s farm somewhere in the bushveld
What is your favourite lamb cut and recipe that goes with it? There is nothing that can beat a loin chop braaied on a wood fire with just Nyama braai spice (yellow salt & black pepper) added after it is cooked (medium)
How would you describe the taste of South African lamb, as you know it, to someone who has never tasted it before? I would say it’s like if you imagine biting into the softest medium rare steak, but just better as there is a little more fat in the meat that leaves you with the best after taste ever (this is a hard question J)
Do you have a preference for a certain lamb carcass class
we prefer Grade A2/3 as it has the best fat/meat ratio
What do you think is the current trend when it comes to lamb and mutton meat? The pulled (pork/chicken) has taken the world by storm so I think lamb will be next and even better due to the extra fat. I imagine a pulled lamb pita with some coleslaw and our Nyama Braai sauce J