We have used Afrikaner, Simmentaler, Dexter, Angus and Boran in all cases the meat was excellent but very different. We have seen how our choices have had impact on the final product. What happens when the animal is put through stress and what it does to the meat, but more importantly how much does the terroir play a part?
Previously I had disagreed on the topic, I did not want to listen to a very good friend. But after experimenting and tasting meat for the burger repeatedly month after month it has become very clear. As the taste of the meat is greatly dependant on the grass and the feed, the PH of the meat changes accordingly. As the seasons change so does the feed. In many cases it is impossible to have a constant supply of feed throughout winter. The animals need a supplement in the dry months. This is a reality. What is the taste of the grass? Sweet or sour?
Very few farms have the luxury of great feed throughout the year. Very few farms can claim 100% free range, grass fed and organic beef.
As we will not compromise we will stay true, we will remain transparent with every delivery, every patty every bite. Currently we are using Simmentaler from Oak Valley with an abundance of rye grass which is supplemented with oat hay and apple pomace.
These animals are pasture-reared, free-range, hormone and antibiotic free.
Perhaps the chutney in the burger can have a little bit of apple to bring it all together.
It is hard to choose where my favourite beef comes from.
Archives for January 2017
Finding burger part 12! What is the beef!
BBQ butterflied leg of lamb
BBQ Butterflied Leg of Lamb
Photo by Russel Wasserfall
While we still have the holiday season going this is a great Sunday treat instead of roasting that lamb in the oven. I did this shoot with my good friend Russel Wasserfall a long time ago, for a simple Christmas lunch. We served the lamb with a baby gem and mushroom salad, new potatoes. This is to good to leave only for Christmas.
This recipe is enough for about 8 people, but I would not suggest sharing with the neighbours as it is great with sandwiches the next day.
Use a sandwich braai grid to ensure quick turn. I like to use a fairly hot fire and turn the lamb often. It is important to get that caramelisation going, this is what makes the lamb great from the fire.
INGREDIENTS
1 leg of lamb 1.5 – 2 kg de boned and butterflied
Basting
4-5 cloves crushed garlic
½ onion chopped
3 sprigs rosemary picked and chopped
2 tbsp chopped parsley
6 – 8 sprigs thyme picked
Zest of one lemon
80ml lemon juice
2 anchovies
1 tsp crushed black pepper
4 tbsp olive oil
Place all the ingredients in a food processor and blend, does not have to be very smooth.
Course salt as required
3 sprigs rosemary
3 sprigs thyme
6 Bay leave
METHOD
Season lamb with salt and pour over the marinade
Leave in marinade for about one hour turning when you feel like it.
Add remainder of whole herbs
When the fire is ready Braai or BBQ meat.
It does not take long, it will take approx. 30 minutes on a medium fire.
Need to ensure that the meat is turned often.
While this is happening drink a cold beer.
Baste with marinade with every turn
The fat needs to be crispy so allow more time with fat on fire side.
Cook the lamb to a medium – medium rare if needed, allow the lamb to rest for at least 15 minutes this will ensure a good redistribution of juices.
Photo by Russel Wasserfall
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