Grilled Karoo lamb shoulder! I love cooking lamb on the fire and there is nothing better than keeping it simple with these Karoo flavours.
Preferably use lamb shoulder as meat cooked on the bone just tastes so much better. I twice cook the lamb first in the oven and then finish it on the fire.
This guarantees the softest most succulent roast and best flavour. Serve with zesty salsa verde, lashings of olive oil, old school “Roosterkoek” with olives and roasted vine tomatoes. Simple has never tasted better.
Recipe courtesy of MYNHARDT
Browse more Karusaf lamb recipes.