So mak soos ’n lam

Blad of boud, aan die been of gerol, Karoo of Vrystaat, lam is weelde van die veld. En net wat ons Sondae en Paastyd op ons tafel wil hê. Kom sit aan en proe die unieke geure

DEUR HERMAN LENSING BYGESTAAN DEUR VIKAYLA GOVENDER TEKS LYDIA VAN DER MERWE

LEES MEER OOR ● Karoolam só uniek● Die 6 bossies wat die geur gee● Resepte vir jou Paastafel Lamsblad maak die beste bredie (ontbeen en in blokke gesny). En vir ’n stadiggeroosterde middagete is ’n lamsblad aan die been net die ding. “Die vleis val van die been af!” sê Salvin Hirschfield, artisan-slagter van Son of a Butcher in Seepunt, Kaapstad. Soms maak ons lamsboud vinnig gaar, net genoeg sodat dit nog pienk is binne. Stel die oond die eerste 15 minute op ’n hoë temperatuur van 220 grade Celsius. Maar lank en stadig is die beste. “Kyk maar na die Griekse arni kleftiko, of die Franse gigot de sept heures [sewe uur] – ’n gereg wat jy letterlik met ’n lepel opskep.” Salvin het op ’n skaapplaas in die…

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Sarie Kos (Digital) - 1 Issue, Jan - Mar 2025

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