Lamb StaanRibbetjie Feast

Pre Time: 10min

Cooking Time: +- 3.5hours

Feeds How Many – 8 plus

Ingredients

1 x Sout Ribbetjie – Boma Meats – Pretoria
1 x Marinaded Lamb Rib – Impala Meats – Northcliff JHB
1 x Lamb Flatty – Kings Meat Deli – Pretoria

Grid your Lambs

Position upright around fire

Turn frequently

Ensure sufficient Wood

How To Do It

Why do only one Lamb StaanRibbetjie when you can do three…………..

No matter how many nights we spend on the farm we will have at least one lamb staanribbetjie. My Wife absolutely loves it.

Previous versions have all been the plain ones where I salt, hang and air it for 24hours prior to braaiing. This time around, as in many of my recipes, I like to test the butcher’s signature cuts out.

Carve

Admire and enjoy

3 Butchers, 3 different Lamb preparations. One Flattie, One marinade and One Sout Ribbetjie.

All perfectly done, standing upright, next to the fire. Low and slow is key to render down the fat on each piece of lamb. It is a great technique if you want fat rendered down and to slowly braai your meat.

Once again, ask the butcher behind the counter for their signature cuts and recipes. They love sharing them and braaiing/cooking options.

Ranger Tip

The Sout Ribbetjie does not need to braai as long as the other lamb Ribs as it’s been lying and marinaded in salt, sealed and vacuum packed. This draws most of the moisture out of the fat and therefore braaiing time is less. Around 2.5/3 hrs.