Soutribbetjie – Lamb Flank South African style.


  • 1 flank (breast) of lamb.

Wet cure.

  • 1 litre of water.

  • 225g of coarse salt.

  • 10ml saltpetre.

  • 30ml sugar.

  • 10ml bicarb.


  1. Bring water to boil.

  2. Add wet cure indgredients.

  3. Strain liquid into non metal container.

  4. Place meat in cold liquid. S

  5. tore in fridge or cold spot for two days.

  6. Remove meat from pot.

  7. Hang in well ventilated spot till dry.

  8. Place meat in saucepan, cover with water and bring to the boil.

  9. Reduce heat and simmer for 90mins until meat is almost tender.

  10. Allow to cool and hang again until dry.

  11. Braai (barbecue) over moderate coals for 10mins.

  12. Cut into portions and enjoy.

 A very traditional South African way of cooking flank, though even more authentic is dry cure but this normally requires a pre-boil before braaing.

This recipe comes from Mrs Clemmow, a South African customer.