- Delivery Information
- Additional information
- Cut Diagram
Boneless cubed lamb from the leg or shoulder.
Please note we endeavour to complete all deliveries within two working days. Below is a list of the main areas and the days we deliver to those areas.
Contact our friendly staff to confirm your delivery dates and times.
Cape Town CBD and Atlantic Seaboard – Monday to Saturday.
Southern Suburbs up to Steenberg – Monday to Saturday.
Northern Suburbs – Monday to Saturday.
Stellenbosch, Somerset West, Paarl Franschhoek & Overberg – Tuesday.
Table View, Sunset Beach & Blaauwberg – Monday to Saturday.
False Bay Area including Muizenberg, Simon's Town, Hout Bay & Kommetjie – Wednesday.
Mitchells Plain – Area not on a set route, delivery day subject to number of accumulated orders in the area.
Slow-Cooked Lamb Goulash
Ingredients (serves 4)
- 1kg field&flower lamb shoulder
- 200g field&flower cooking chorizo, thickly sliced
- 2tbsp sweet paprika
- 1tbsp hot paprika
- 2tsp caraway seeds
- 2 large red onions, chopped
- 2 celery sticks, trimmed & finely chopped
- 3 peppers (red, yellow & orange), chopped
- 3 garlic cloves, crushed
- Sea salt & freshly ground black pepper
- Olive oil
- The night before – mix the lamb with the paprika (sweet & hot), salt and freshly ground black pepper and place in a large sealed plastic bag. Seal it with a little trapped air and shake to coat the meat thoroughly. Unseal a corner of the bag, squeeze out the air and re-seal, creating a vacuum. Refrigerate overnight
- When ready to cook, preheat your oven to 160°C/Gas 3
- Remove lamb from the fridge 45 minutes before cooking, allowing it to reach room temperature
- In a large casserole pot, heat some olive oil and fry the lamb and chorizo on medium heat, browning on all sides. Remove from the pot and set to one side
- Add the caraway seeds to the pot to temper, followed by the onion, celery, and peppers. Fry until soft
- Add the meat back to the pan and top up with boiling water, just enough to cover the lamb. Put a lid on the pot and cook in the oven for 3 hours, or until the meat falls apart
- Serve with boiled potatoes, bread, and some pickles for a traditional Hungarian meal