Lamb skilpadjies

Lamb and Mutton SA
10 servings Prep: 20 mins, Cooking: 35 mins

PARTNER CONTENT with Lamb and Mutton SA.

By Independent Contributor March 02 2021
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Ingredients (9)

500 g caul fat
500 g lamb livers — minced
1 thick slice white bread
1/3 cup milk
1/2 tsp ground nutmeg
1 small onion — grated
1 tbsp vinegar
2 tbsp Worcestershire sauce
pinch of salt and pepper to taste
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Method:

Soak the breadcrumbs in the milk until soft.

To make the filling, add the bread mixture to the minced liver together with the remaining ingredients, except the caul.

Spread open the caul on a chopping board and cut out the thickest fatty parts.

Using the thinner fatty parts, cut 10cm square “cloths”.

Place a heaped spoonful of filling onto each piece of caul and wrap the filling in the caul.

Secure with toothpicks and sew up with coarse thread.

Braai over moderate coals for 15 minutes until the fat is crispy and golden brown.

For more #SheepThrills visit www.cookingwithlamb.com. Supported by the Red Meat Industry of South Africa



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