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.

Tips

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.