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Slow Roasted Lamb Ribs

This month we are pairing our Short Street CGV with Deli-Co’s Lamb Ribs for the ultimate food and wine pairing experience. This recipe, developed by Bernice van de Merwe, truly captures the simplicity of the Swartland.


Ingredients (serves 4):

  • 1 big whole Deli-Co Lamb Rib
  • Coarsely ground salt
  • Fresh lemon peel and juice from 1 lemon


  • 1 cucumber
  • 2 cloves of garlic
  • 300 – 500 ml Bulgarian yogurt



  1. Grate cucumber, mince garlic & blend together in a medium sized mixing bowl
  2. Add yogurt & flavour with salt and pepper
  3. Cover dish & let it chill in fridge

Lamb Ribs

  1. Light a big fire
  2. Season the lamb with salt, a lemon peel & the juice of the lemon
  3. Move coals to one side & put braai-grid close to the coals
  4. Turn the grid every 15 min & see that coals are hot. The meat must grill slowly
  5. Once the meat is done & crisp, remove from grid & cut into smaller pieces
  6. Dish up with tzatziki, braaibroodjie & crisp Short Street CGV

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