Oooo, yummy! Delicious Karoo Lamb sausage! This makes for a great addition to any braai, but can just as easily be pan-fried or grilled for an easy meal. Remember to cook over a medium heat so that the meat cooks slowly and the casings don’t split, and allow the meat to rest for a few minutes before eating. This sausage is best when served juicy and tender, overcooking will make it dry and chewy.
This is pure lamb sausage, made only with lamb meat, lamb fat, lamb casings and a mix of spices – salt, pepper, nutmeg, cloves and coriander.
Historically famed for its amazing taste and texture, Karoo Lamb is truly free-range and completely free of any artifical growth hormones or antibiotics. These sheep roam freely through the Karoo eating wild herbs and shrubs that flavour their meat and give it that distinct Karoo flavour. Feeding on indigenous shrubs like Kapokbos, Silverkaroo and Ankerkaroo, these sheep have never seen a cultivated pasture or feedlot and you’ll taste that in their meat. Born and raised in the Karoo from sheep that were born and raised in the Karoo, they are proudly marked with a Geographical Indicator and are certified by the Karoo Lamb Consortium.
