This slow-roasted lamb shoulder is perfect for special occasions. It is served with spiced pumpkin, wine-soaked cranberries and herbed couscous.
There’s no denying that a tomato bredie is peak comfort! This version is made with mutton and served with creamy polenta to make it extra comforting.
Looking for a great Sunday lunch idea. This braaied leg of lamb is served with hummus, red pepper pesto drizzle & Za’atar pitas. Your guest can assemble them to their preference and enjoy.
This chunky lamb-and-mushroom ragu is slow-cooked for 2 to 2,5 hours to ensure the meat is tender and all the flavours are infused. Served it with tagliolini or tagliatelle.
Take your braaied chops to the next level by serving them with roasted brinjals, tomatoes and creamed chevin.
Learn more about cooking with lamb on the Lamb and Mutton SA website: cookingwithlamb.com