Did you know that lamb can vary in taste, according to the age of the animal and the type of pasture it grazed on? It is quite interesting to think that the best, most tasty lamb would come from harsh, semi-desert areas such as the Karoo. While we are accustomed to the classic leg of lamb, lamb neck, lamb shoulder and lamb chops, less popular lamb cuts and organ meat are equally tasty and should be enjoyed to the full when preparing and eating lamb.

The fourth year Hospitality Management students of the Department of Consumer Science at the University of Pretoria hosted a Karoo Lamb Dinner on 11 September 2015 in collaboration with guest chef Rachel Botes of Carlton Café Delicious. The five course dinner consisted of Karoo lamb dishes were paired with four of Saronsberg’s wines. The aim of the dinner was to showcase a fresh and modern twist to different cuts of Karoo lamb. The colours and flavours were something quite out of the ordinary. The event was indeed a celebration of spring and Karoo lamb.

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