Lamb:

• Age: Under one year.
• Flavor: Tender and delicately flavored.
• Cooking: Perfect for quick cooking methods like grilling or roasting.
• Appearance: Lighter in color and smaller cuts.

Mutton:

• Age: Harvested between 2 to 3 years.
• Flavor: Rich, slightly gamey, with bold flavors that deepen when slow-cooked.
• Cooking: Ideal for slow cooking methods like braising or stewing.
• Appearance: Darker and larger cuts.

Whether you prefer the mild, tender taste of lamb or the robust, hearty flavors of mutton, both offer unique tastes and textures that can transform your meals.

• 1.2 kg of good quality lamb / mutton pieces

Add the following to the lamb / mutton pieces and marinate preferably overnight in the refrigerator :

• 2 stick cinnamons
• 2 cardamom pods
• 1 bay leaves
• 3 cloves
• 3 allspices / pimentos
• 1 Tbsp grated ginger
• 1 Tbsp grated garlic
• 3 green chillies, deseeded and chopped
• 2 tsp coriander
• 1 tsp coarsely crushed black pepper
• 3 tsp cumin
• 1 tsp bariship / fennel
• 2 tsp leave masala / roasted masala
• 1 – 2 tsp chilli powder
• 2 tsp garam masala
• 2 medium tomatoes sliced
• 1/4 cup of vegetable / sunflower oil
• 1 cup plain yoghurt
• ½ bunch fresh dhanya, chopped
• 2 tsp salt
• 1 large onion thinly sliced

1. Cook the above in a pot for about 45 – 60 minutes until soft and tender depending what kind of meat you using adding little bits of water at a time as needed. Take note the consistence and texture shouldn’t be too saucy / runny.
2. For the rice:
   1. Cook 3 – 4 cups white long grain or basmati rice with
   2. 3 bay leaves
   3. 2 stick cinnamons
   4. 2 cloves
   5. 2 allspice / pimento
   6. 1 tsp whole cumin
   7. 1 tsp whole coriander
   8. 1 tsp fennel/ bariship
   9. 1/2 tsp of turmeric
   10. 2 tsp salt
3. Drain and steam the rice by topping it with pieces of butter about 2 TBSP and the saffron water if you using it.
4. 4 – 6 hardboiled eggs cut in half or quartets (optional) for garnishing
5. 1/2 bunch of freshly chopped coriander leaves for garnishing ( optional )
6. 8-10 small potatoes fried and set aside. Do this last.
7. One large onion thinly sliced and fried in the same oil as you fried the potatoes until dark brown and crispy.
8. Mix with meat thoroughly just before serving.
9. Dish your rice into a platter / platters.
10. Cover with some meat.
11. Garnish with chopped coriander leaves.
12. Decorate with fried potatoes and eggs on the side of the platters ( optional )
13. Serve with sambals or atchars.
14. Enjoy

Ingredients

• 2kg Leg of Lamb
• Half a cup or more Olive Oil
• 6 Cloves of garlic
• 8 to 10 sprigs of Rosemary
• 2 Lemons
• Salt and crushed black pepper

Method

1. Finely chop or crush Garlic
2. Finely chop Rosemary
3. Squeeze juice of Lemons
4. Combine above ingredients and add to Olive oil
5. Add salt and crushed black pepper to Leg of Lamb.
6. Rub Rosemary,Garlic and Lemon Olive oil all over Lamb
7. Marinate for approximately 2 hours or overnight
8. Bake in preheated oven uncovered on 180 deg.for approximately 1h30 minutes.

Tip!!!

Start with oven on 250 deg. for the first 15mins then reduce
I served dish with garlic Stack potatoes, Roasted vegetables and gravy!!!

4 lamskenkels
1 bottel Griekse/Franse slaaisous
3 suurlemoene, in kwarte gesny
1 ui, in kwarte gesny
2 heel knoffelbolle, gehalveer
2 takkies vars origanum
2 takkies vars roosmaryn
sout en peper; na smaak

Plaas die lam in ‘n oondkastrol en giet die slaaisous oor.
Sit die suurlemoen, ui, knoffel en vars kruie by en geur met sout en peper.
Sit die deksel op of maak toe met foelie en plaas in die oond by 1500c vir 3-3Y2 ure.
Bedien met kapokaartappels.

Total Time Prep: 10 min. Cook: 4 hours
Makes 4 servings

Ingredients
1 medium onion, sliced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
8 lamb loin chops (about 1-3/4 pounds)
2 garlic cloves, minced

Place onion in a 3-qt. slow cooker.
Combine the oregano, thyme, garlic powder, salt and pepper; rub over the lamb chops.
Place chops over onion.
Top with garlic.
Cover and cook on low for 4-6 hours or until the meat is tender.

INGREDIENTS
1kg ripe Roma tomatoes
6 lamb shanks, trimmed
Salt
Plain flour for dusting
4 tbsp olive oil
1 large brown onion, finely chopped
1 tsp crushed garlic
2 sticks of cinnamon
Moroccan spice rub
1 tbsp lamb stock, stirred into 500ml hot water
Zest of one orange
1009 roasted almonds
200g soft dried Turkish apricots
Handful Italian parsley, roughly chopped
Handful Coriander, roughly chopped

METHOD
Score the skin of the tomatoes, place in a bowl and cover with boiling water.
Drain and peel off the skin using a paring knife.
Slice in half and remove the core.
Finely chop by hand or pop them in a blender until you a puree.
Set aside.
Season and dust the lamb shanks with flour, shaking off the excess.
Heat 2 tablespoons of the olive oil in a large casserole dish over medium heat.
Brown the lamb shanks on all sides and set aside.
Add the remaining olive oil to the dish and saute the onion until soft and translucent.
Add the garlic, cinnamon sticks and Moroccan spice rub and fry for 2-3 minutes.
Return the lamb shanks to the dish and pour over the lamb stock.
Add the chopped or pureed tomatoes along with the orange zest, dried apricots and roasted almonds.
Reduce the heat, cover and allow to simmer for 2 hours or until the lamb is tender.
Alternatively, you can pop them in the oven, 160°C, for 2 hours, after which you can remove the lid and cook for a further 20 minutes to brown the shanks slightly.
If the sauce looks too thick at any point, simply add some more lamb stock.
Garnish with roughly chopped Italian parsley and coriander and serve with couscous and flatbread.

Total : 8 hrs 20 mins
Prep : 20 mins
Cook: 8 hrs
Yield : 4 servings

Ingredients
1 sweet onion (sliced, separated into rings)
4 lamb shanks (rinsed, patted dry)
1 teaspoon Worcestershire sauce
1 teaspoon kosher salt
Dash of black pepper (freshly ground)
1 teaspoon olive oil
10 garlic cloves (whole ones cut in half, peeled)
8 ounces mushrooms (brushed clean, cut in half)
1 (14-ounce) can tomatoes (diced)
1 teaspoon oregano (dried)
1 teaspoon basil (dried)
4 springs thyme (fresh)
1 teaspoon allspice (ground)
1 small bay leaf (broken in half)
4 tablespoons Mushroom Soup & Seasoning Mix
* Leave as it makes the sauce too watery
1/2 cup red wine*
1/2 cup beef broth (double-strength)*

Steps to Make It
Gather your ingredients.
Spread sliced and separated onion rings on the bottom of the slow cooker.
Rub lamb shanks with Worcestershire sauce, then sprinkle all over with salt and pepper.
Heat a heavy skillet over medium-high heat.
Add olive oil and brown the lamb shanks.
Place browned lamb shanks, along with any browned bits from the skillet, in the slow cooker, on top of the onions.
Top with whole garlic cloves and mushrooms.
In a medium bowl, mix together 1 can tomatoes, 1 teaspoon oregano, 1 teaspoon basil, 4 sprigs thyme, 1 teaspoon allspice, 1 bay leaf and a 1/2 cup of red wine*, 1/2 cup beef broth*.
Pour mixture over the vegetables and lamb shanks.
Cook on low for 6 to 8 hours or until tender.
Taste and adjust seasoning if necessary.
Add Mushroom Soup & Seasoning Mix about 30 min before ready.
Serve with pan juices and vegetables.
Enjoy.

Tips
You may wish to make this a day ahead of time and refrigerate.
This way you can easily scrape off the excess fat from the gravy before reheating and serving.

2 uie, gekap
3kg bees of skaapskenkel
1 kg wortels, gesny
1 blik tamaties
12g tamatiepuree
1 koppie bruinsuiker
3 naeltjies
sout na smaak

Braai uie in kastrol met botter en olie tot bruin.
Haal uit.
Braai vleis tot bruin en voeg uie en wortels by.
Laat dit stadig prut totdat wortels sag is.
Voeg die res by en laat dit prut tot vleis sag is.
Bedien op bruinrys met beetslaai.

Tomato Stew

2 onions, chopped
3 kg beef or sheep shank
1 kg carrots, cut
1 tin tomatoes
12g tomato puree
1 cup of brown sugar
3 cloves
saIt to taste
Braai onions in pot with butter and oil to brown.
Take out.
Braai meat to brown and add onions and carrots.
Let it simmer slowly until carrots are soft.
Add the rest and let it simmer until meat is soft.
Served on brown rice with beetroot salad.