BRAAI DAY: Five ways with lamb and mutton on the coals

Braai day brings South Africans together with a variety of lamb and mutton dishes cooked on the coals. A whole rib or flank of lamb can feed a group of friends and family, while deboning a lamb leg showcases the effort put into preparing the meal. The perfect lamb chop, whether from the leg, loin, or rib, is another popular choice for braai enthusiasts.

One recipe for a whole mutton rib reminisces on a memorable evening spent with friends in the Karoo. The rib took all day to prepare, requiring ample time for cooking and enjoyment. A whole lamb flank on the braai is another option, utilizing a "staanrib" rack designed specifically for a whole flank or rib of lamb or mutton. The flank has less fat and is leaner than the rib, making it a suitable choice for those looking to avoid excess fat.

Rustic rack of lamb on the braai with a rosemary and dried orange zest crust offers a more homemade, Karoo-style preparation. This method involves not Frenching the racks, resulting in a more rustic presentation. The tang of dried orange zest and the herbaceous aroma of rosemary elevate the taste of the meat.

A braaied lamb chop, whether from a leg, loin, or rib, remains a tasty option for braai day. Despite high prices in the past, these chops still provide a satisfying treat for those celebrating a weekend. Lastly, deboning a leg of lamb and marinating it in a spicy mixture, including caraway, offers a unique flavor profile. This 36-hour marinade for deboned lamb adds an indefinable something that enhances the overall taste.