Karoo Lamb is the ultimate choice in meat for a potjie, stew, curry or soup. Cook it low-and-slow so that the end result is a deliciously tender and juicy meal. And, because these sheep have been eating flavourful wild herbs and shrubs, this meat already tastes like its been marinated in the most perfect herbal mix!
Karoo Lamb stewing meat is cut from the neck and shin and has a 60:40 meat:bone ratio.
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.
