The reason why Karoo Lamb is considered by many as the best lamb in South Africa is because of its unique flavour. Karoo sheep mainly feed on the indigenous flora, which is not only palatable to the sheep but also very nutritious. These unique shrubs have a very herby aroma, so the meat itself does not need to be marinated or pre treated in advance. Most of our guests prefer Lamb Chops for dinner which is grilled on the fire with only pepper, lemon juice and salt afterwards. Our shanks that’s slow roasted is also very popular.
Keeping up with new trends and a new season we have adapted our menu, but of course being in the Karoo and promoting the use of local produce, Lamb still remains the hero on the menu at Sweetfontein.
A cut that surely is synonymous with beef is the rump steak. And low and behold the Lamb rump is just as good, maybe even better and like the chop it’s easily prepared with no marinating requirements.
Breaking way of tradition we’ve decided to share one of our most sacred lamb recipes!
Red Wine, Balsamic & Rosemary Braised Lamb Shank
Serves 4
4 Lamb Shanks, trimmed
8 shallots, peeled
1 Cup of good red wine
2 Cups of beef stock
1/4 Cup balsamic vinegar
2 long sprigs rosemary
Creamy Garlic Mash and Broccoli, to serve
Preheat the oven to 160°C. Place a heavy based casserole over a moderately high heat. Rub some olive oil over the lamb and season with salt and pepper. Sear for 8 minutes or until browned all over. Remove the shanks and set aside.
Place the shallots in the pan and cook for 4 minutes or until coloured. Add the wine, stock, vinegar and rosemary along with the lamb. Bring up to the boil, cover completely and place in the oven for 3 hours or until very tender. Remove the lid and cook for a further 30 minutes. Turn them over once or twice if they are colouring to much.
Use a spoon to skim off any fat that has risen to the surface and reduce the sauce over a high heat if necessary.
Serve with mashed potatoes and broccoli and enjoy with a good glass of red wine!
