Having a passion for meat, we can elaborate on a few different cuts, but for now I have to say it’s lamb shank. If prepared in the right way it literally falls off the bone. Below is a recipe by our in-house Country Meat chef:

    Country Meat lamb shank


    • lamb shanks
    • garlic cloves, sliced
    • salt and pepper, to taste
    • SAUCE
    • 50ml Worcestershire sauce
    • 50ml tomato sauce
    • 5ml (1 tsp) ginger
    • 50ml mustard
    • 1ml red cayenne pepper
    • 30ml (2 tbsp) brown sugar
    • 5ml (1 tsp) beef stock (2 cubes)
    • 15ml (1 tbsp) vinegar
    • 30ml (2 tbsp) cornflour
    • 250ml (1 cup) water
    • salt and pepper, to taste
    • 1 onion, chopped



    Preheat the oven to 160°C.


    Place lamb shanks in an oven tray.


    Stuff shanks with garlic pieces.


    Season with salt and pepper.


    Prepare the sauce by mixing all the ingredients together and pour the sauce over the shanks.


    Cover with foil and cook for for 3 hours. Remove foil and cook for another hour.


    You can add mushrooms and (half cooked) potatoes to the sauce for the last hour if you like.

    For more info on Country Meat Wholesale Family Butcher & Deli, go to www.countrymeat.co.za