De-bone and butterfly a leg of lamb for the best braai results. Marinate with garlic, lemon juice, and rosemary, then cook over medium-low indirect heat. Wrap tightly in heavy foil for the last 15 minutes of resting to allow the…
Let a leg of lamb rest for a full 15 minutes wrapped tightly in foil before attempting to carve it.
Always slice pork or lamb roasts across the grain to keep individual servings beautifully tender.
Rosemary and garlic are the ultimate flavour partners for lamb; use fresh rosemary sprigs tied together as a basting brush.
Lamb tails require low, slow heat to slowly render the rich fat layer into an ultra-crispy delicacy.
Always oil your grid before cooking delicate foods like halloumi cheese or vegetables to avoid messy sticking.
Traditional lamb sosaties rely heavily on a sweet Cape Malay curry marinade. The sugars can blacken quickly, so manage your coals closely. Keep the fire at a medium-low temperature and turn the skewers frequently to balance the cook.
Always ensure you have more wood and cold refreshments than you think you need; a proper braai should never be rushed.
Marinate lamb skewers (sosaties) in a sweet, curried Cape Malay apricot sauce for at least 24 hours.
When using wooden skewers for chicken kebabs, soak them in water for 30 minutes beforehand so they do not catch fire.