brush made from rosemary twigs (or a kitchen brush)
Method
Grind your salt, pepper and coriander together and rub into the meat with the lemon juice before placing it in the hinged grid and closing.
Place grid vertically next to the fire or coals where just enough heat will reach it to melt the fat and crisp the meat.
Serve with coleslaw.
Skaapstertjies (Lamb's Tails) for the Braai
Serves 4
Ingredients
1 kg cleaned sheep tails
fresh sprigs of thyme
15ml Maldon salt
15ml Freshly ground black pepper
30ml Biltong spice
250ml water
1 – 2 lemons
Method
Preheat the oven to 180 C. Season the sheep tails with salt, pepper and Biltong Spice.
Place in an oven casserole with sprigs of thyme. Add the water, place the lid on and cook for 1 – 1½ hours or until the meat comes off the bones easily. This can be done the day before.
Light a fire and when the coals are medium heat, slowly grill the sheep tails to perfection. They must be a deep, golden colour. Just before serving, squeeze some lemon over the meat.
From Ribs to Tails for the Braai
Staanrib
Serves 4
Ingredients
1 lamb rib
freshly squeezed juice of two lemons
coarse sea salt
Black pepper
Coriander
1 tot Worcestershire sauce
freshly ground black pepper
brush made from rosemary twigs (or a kitchen brush)
Method
Grind your salt, pepper and coriander together and rub into the meat with the lemon juice before placing it in the hinged grid and closing.
Place grid vertically next to the fire or coals where just enough heat will reach it to melt the fat and crisp the meat.
Serve with coleslaw.
Skaapstertjies (Lamb's Tails) for the Braai
Serves 4
Ingredients
1 kg cleaned sheep tails
fresh sprigs of thyme
15ml Maldon salt
15ml Freshly ground black pepper
30ml Biltong spice
250ml water
1 – 2 lemons
Method
Preheat the oven to 180 C. Season the sheep tails with salt, pepper and Biltong Spice.
Place in an oven casserole with sprigs of thyme. Add the water, place the lid on and cook for 1 – 1½ hours or until the meat comes off the bones easily. This can be done the day before.
Light a fire and when the coals are medium heat, slowly grill the sheep tails to perfection. They must be a deep, golden colour. Just before serving, squeeze some lemon over the meat.
