Cooking With Lamb

the cooking with lamb blog



The Impossible Burger

Lessons learnt at the International Meat Secretariat Marketing Workshop 2019: Part 1. Click here to read it in it's pretty PDF format from the Red Meat magazine


Sweet Lamb Knuckle Tagine with Honey and Dates

Lambassador Gordon Writes talks lamb and mutton in his part of the Groot Karoo

Lamb is the crème de la crème of all the meats from the Karoo and people visit from all over the world to taste it. Click on the links for the pdfs:
Terroir tracking Part 1
Terroir tracking continued Part 2

5 Tips for the perfect #LambBraai (for the non-braaimasters!)

Almal se gunsteling braai voorgereg- Skaapstertjies! 

Skaapstertjies. Ek gaan nie vir jul jok nie, die eerste keer toe iemand vir my ‘n skaapstertjie aangebied het, het ek hierdie vreemde storie maar baie versigtig benader. As stadskind het ek nie grootgeword met hierdie lekkerny op die spyskaart nie (het ek ooit geweet ‘n skaap se stert is eetbaar?). Nou is skaapstertjies hoog op die lys van my gunsteling kosse, solank dit reg gaargemaak is natuurlik!

Lamb tails, the ultimate braai starter

Lamb and sheep tails.  I am not going to lie or deny it.  The first time somebody offered me a sheep’s tail, I was very hesitant and approached this with great caution.  As a city girl I did not grow up with this delicatessen on any menu (I did not even know you could eat the tail?).  Now, sheep’s tails are high on my list of favourite foods, as long as the correct prepping and cooking procedures are followed of course!

Leg Of Lamb: Rustic Or The Rough Diamond Of Modern Cooking?

On any farm the “tannie” in the kitchen will without a doubt be comfortable with the different meat cuts from a lamb carcass, not even to mention that the recipes for these delicious cuts are known by heart.  But what happens to these cuts of meat, when it ends up on the counter of the modern house-cook, glamour chef or cyber kitchen?  I am embarking on a culinary journey to find out what is trendy and new, but still true to classical roots and fool proof methods, when preparing these favourites.  First up in this “Cut by Cut” series, we will be looking at the old favourite… leg of lamb.

Get warm and cozy with some winter lamb dishes!

So, with an open mind and no idea which cut to use, I went to my favourite butchery.  To my surprise the first cut my butcher suggested was a whole sheep’s neck.  He believes that if you want red wine, you drink it out of a glass and if you want to cook tomatoes, you put it in soup, and I tend to agree with him.  He describes neck as a “self-saucing pudding” which only needs a little of the correct liquids to ensure you have a tender and succulent piece of meat after a few hours.

Put shoulder to the wheel and upgrade your cooking with lamb game- Lamb Shoulder!

The best thing about the shoulder cut is the fact that it gives a lot of meat which is tender and succulent and does not dry out like the leg cut of a carcass.  In actual fact, it is difficult for anything to go wrong during the cooking process of the shoulder.  As long as you know how to switch the oven on and off, you will impress anybody with a tasty lamb shoulder.