CapeCook

Recipes

Crispy Lamb Tails

Lamb Chops

Lamb Chops with Mediteranean twist

One of the main reasons why the Dutch East Indian company decided to establish a colony in the Cape was to service and provide its ships with fresh meat. One of the main reasons for doing so was the availability of meat in the Cape, earlier discoverers have seen sheep on the Cape shores, and was able to obtain some from the locals.


The original idea was to barter with the locals for their sheep, this however turned out to be unsatisfactory, as the Hottentots used to steal the sheep back that they traded to the Dutch. After trying unsuccessfully to establish their own herds on the Islands around the Cape, the first sheep was imported from Holland in 1657. These sheep, called milk sheep, was crossed with the bigger hairy local sheep, ending up with a good mutton sheep with coarse wool.


In later years other breeds were imported and crossed with the local sheep, in the early years of sheep farming in South Africa, sheep were mainly bred for their mutton and not so much for their wool, this would only change with the arrival of Governor Willem Adriaan van der Stel (1664-1723).


Various parts of a lamb is suitable to braai, the most popular being the loin, rib, chump and leg.


Bibliography:

http://www.turtlesa.com/sheep.html


Lamb Braai

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