The main ingredients: a deboned and butterflied leg of lamb with Wildswors (game sausage) as an extra.
Normally I make my own marinade, but my niece wanted to use Bandito's Apricot, red pepper & rosemary Braai Sauce for this one. Dried apricots were stuffed into slits made in the meat.
The leg was cooked over a slow fire (on the cool side) for about an hour. The sausage was then added (Wildswors next to the leg and Mondanette Butchery's Voortrekkerwors on the left).
After another hour, the meat was ready.
Served with a baked potato (also done on the fire) and salad.
Enjoy!
PS: it's not cola in the mug, but a really nice porter!
Enjoy!
PS: it's not cola in the mug, but a really nice porter!
in this box:
New comment: Requires approval