cutlet of lamb

Buying a half or whole lamb is always better value for money than buying individual cuts. While there is an initial cost layout, it pays off in the long run. Our whole or half lambs are R135/kg.

Here are the best ways to cut and cook lamb for maximum value:


Shoulder and leg –
Keep these whole. The legs can be roasted with garlic, rosemary, salt and pepper and served with the traditional sides.
The shoulder is best slow roasted at 140 , covered for the 3 hours then open for the last 30 minutes. This should flake off the bone and enjoyed.

Shanks –
These are the bottom part of the leg bones and are beautiful roasted as for the shoulder.

Chops –
Loin, braai and rib chops….you guessed it…bets on the braai!

Ribetjies – 

These can be marinated and braaied or rubbed with salt, pepper and smoked paprika and cooked in a hot oven until crispy. 

Stew cuts –
Potjiekos, stew or curry these pieces.

Bones –
Make your own bone broth by roasting these bones for 20 minutes, then adding them to 5 litres of water with 1 carrot, 1 onion, 2 celery sticks, black pepper corns, garlic and rosemary. Simmer for 12 hours on a low heat then turn off to cool enough to decant into glass jars. You can use these in soups or stews or drink some every day for a good nourishing snack.