Any meat from lamb beef or even chicken can make a delicious meal just depends on the spices added.

Here are a few tips.

Lamb chops, made easy quick and tasy.

Whenever buying a lamb or lamb cutlets ensure that it is a A2 karoo lamb, at park we always stock the leanest meanest lkaroo lambs around,

  • 1kg chops
  • Add salt and pepper to taste, put 3 table spoons of ghee in the pan,
  • Heat the ghee and add chops for 6 min on either side with the lid closed,
  • Thereafter remove your lid till moisture drys out.
  • By doing this you get the natural sweet flavour of our karoo lamb.

Beef steaks, rump, topside or silverside.

  • 1kg steak cut palm sizes
  • 1table spoon of red ginger garlic and chillie (mix)
  • Add salt and pepper to taste 4 table spoons of ghee
  • Heat ghee until sizzling
  • Add steak to fry, keep the lid closed, fry for 8min on either side.
  • Remove the lid and let the moisture dry out.
  • Best served with chips or baked beans

Chicken roast or Cornish

This receipt would be for a Cornish around 2.5kg.

  • 1table spoon salt
  • 1 table spoon of white pepper
  • 1 teaspoon red chillie powder
  • 100ml of inkomasi
  • 1 pinch haldi
  • 2 table spoons crushed garlic and ginger
  • 1 pinch of mustard powder
  • Add all the spices together n mix.
  • Marinate Cornish and leave in fridge to rest over night.
  • Cornish is a tough chicken so it takes a while longer than any other.
  • Add few table spoons of ghee or a decent amount of butter to the pot n let the cornish cook for around 2 hours or until soft.


When cooking for a big family or using big pots and you don’t know when your food is done, jus place a steel item like a screw driver to the bottom of the pot and the other end to your ear. If you hear a sizzling noise that mean your food still needs time, once the sizzling stops remove your lid and dry out all the moisture.  

Our Specials
Karoo Lamb

Whole and Half lamb now on Special, call us for the latest price!!!

Chicken Fillet

Quality Chicken Fillet at best prices!!!