My Autumn Lamb Casserole, cause of much Twitter conversation a while back…
My Autumn Lamb Casserole, one of which I wrote about on a website called Litnet which caused a minor flutter on Twitter this week...
My Waterblommetjiebredie, a real Cape tradition in the late winter…
Waterblommetjiebredie is cooked in the Cape in a lovely lamb bredie, they are perfect for picking at exactly at the time we need hearty food...
De Grendel Rubaiyat 2015, made for Nina Timm’s Fruity leg of Lamb
De Grendel Rubaiyat 2015, a Bordeaux style blend with grapes from Firgrove and De Grendel. Made at the request of the late Sir David Graaff of Charles Hopkins, Founding Cellarmaster to creat an iconic wine for the De Grendel Estate...
Shoulders of Karoo Lamb with Willow Creek twists
Two ready roasted Shoulders of Karoo Lamb When you have a gift of a whole sheep from the heart of the Karoo, slaughtered by the farmer, you want to cook it long and slow and add as little flavouring as possible so that the meat shines through. Willow Creek provides not only great olive oils,
Lamb Shoulders Williston
You really want to use Karoo lamb for this dish as we did recently. Lorraine and Guillau du Toit are our Karoo lamb suppliers. They farm in Williston, Lorraine says their sheep graze on soetgras - sweet grass. The taste of their lamb – we choose two toothed hoggets - is as unique as the