'Soutribbetjie' - Lamb flank South African style
'Soutribbetjie' - this recipe comes from Mrs Clemmow, a South African customer
Ingredients
1 flank (breast) of lamb
Wet cure
1 litre of water
225g of coarse salt
10ml saltpetre
30ml su...[more]
Couscous with Moroccan Lamb
This easy to cook dish is delicately flavoured and will serve six hungry people!
Ingredients:
2 tablespoons olive oil Large onion, finely chopped
2 cloves garlic, finely chopped ½ teaspoo...[more]
Couscous with Moroccan Lamb
Recipe by I Sykes
This easy to cook dish is delicately flavoured and will serve six hungry people!
Ingredients:
2 tablespoons olive oil Large onion, finely chopped
2 cloves garlic, fine...[more]
Lamb Tagine
Tagine is a famous Moroccan stew traditionally cooked in an earthenware pot of the same name.
An enamelled cast iron casserole with a lid will do.
INGREDIENTS
1 leg of lamb, cubed
3 carrots c...[more]
Roast Lamb
A lot of people like to cook lamb with strong flavours, such as garlic and rosemary. At home we like to let the flavour of the lamb do the talking. The taste is sensational in itself. If simplicity is...[more]
Rosemary Scented Lamb
Ready in about 40 minutes
4 lamb neck fillets about 125 g each, trimmed
1 tbsp finely chopped fresh rosemary
2 crushed garlic cloves
1 tbsp olive oil
1 tbsp runny honey
150ml red wine
20g uns...[more]
Shoulder of Blackface Lamb baked in hay
We followed Hugh Fearnley Whittingstall’s recipe last Sunday for lamb baked in hay. It was a triumph.
If anyone would like to try this, ask for shoulder bone in and some hay on the comments part of t...[more]
Slow cooked lamb shanks
Good cooked in a heavy casserole with a lid
Serves 6
6 lamb shanks
plain flour for dusting
sea salt and freshly ground black pepper
2 tablespoons olive oil
4 red onions , finely sliced
a h...[more]
taste so good.
'Soutribbetjie' - Lamb flank South African style
'Soutribbetjie' - this recipe comes from Mrs Clemmow, a South African customer Ingredients 1 flank (breast) of lamb Wet cure 1 litre of water 225g of coarse salt 10ml saltpetre 30ml su...[more]
Couscous with Moroccan Lamb
This easy to cook dish is delicately flavoured and will serve six hungry people! Ingredients: 2 tablespoons olive oil Large onion, finely chopped 2 cloves garlic, finely chopped ½ teaspoo...[more]
Couscous with Moroccan Lamb
Recipe by I Sykes This easy to cook dish is delicately flavoured and will serve six hungry people! Ingredients: 2 tablespoons olive oil Large onion, finely chopped 2 cloves garlic, fine...[more]
Lamb flank, slowly cooked with balsamic vinegar,garlic and rosemary.
Put flank in a small roasting dish skin side up. pour 1 cup of balsamic vinegar and 1 of water over flank. throw in 3 whole cloves of garlic and 1 lamb stock cube. Slowly cook in oven for 3-4 hour...[more]
Lamb Tagine
Tagine is a famous Moroccan stew traditionally cooked in an earthenware pot of the same name. An enamelled cast iron casserole with a lid will do. INGREDIENTS 1 leg of lamb, cubed 3 carrots c...[more]
Roast Lamb
A lot of people like to cook lamb with strong flavours, such as garlic and rosemary. At home we like to let the flavour of the lamb do the talking. The taste is sensational in itself. If simplicity is...[more]
Rosemary Scented Lamb
Ready in about 40 minutes 4 lamb neck fillets about 125 g each, trimmed 1 tbsp finely chopped fresh rosemary 2 crushed garlic cloves 1 tbsp olive oil 1 tbsp runny honey 150ml red wine 20g uns...[more]
Shoulder of Blackface Lamb baked in hay
We followed Hugh Fearnley Whittingstall’s recipe last Sunday for lamb baked in hay. It was a triumph. If anyone would like to try this, ask for shoulder bone in and some hay on the comments part of t...[more]
Slow cooked lamb shanks
Good cooked in a heavy casserole with a lid Serves 6 6 lamb shanks plain flour for dusting sea salt and freshly ground black pepper 2 tablespoons olive oil 4 red onions , finely sliced a h...[more]