This is probably the tastiest piece of meat on a lamb. It contains the arm, blade and rib bones. You can also ask your butcher to debone and roll it for you. A shoulder of lamb is usually prepared by ...

1 Season the lamb all over with the spice mix and lemon juice. Braai for about 45 minutes over mild coals until soft and juicy. (The braai time will depend on you and how hot the coals are; use your ...

But not just the fact that it’s a burning accelerant, said master butcher Dorothy Labuschagne. It’s about the zones you create beneath the grill that ultimately delivers the perfect braai. She’d know, ...

Let’s talk about the boneless edge of a lamb or sheep’s rib. Yes, that’s the fatty top under which you find all the bones. At the braai-side, this is a ...

In his new book, a big, fat, beautiful hardcover tome with a very clever title — Atmosfire — Jan Braai shares a world (or a South Africa) of his braai secrets. Nobody knows a braai better than the ...

Make a fire with enough coals for braaiing, and keep a braai grid and stand handy. 1 Ribs Put the ribs in a pressure cooker and add the stock. Add enough water to cover the ribs. 2 Add the rest of the ...