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Can you make lamb biltong?
Yes you can indeed, all you do is cut your lamb into the desired size strips, soak in a cup vinegar mixed with 125ml worcester sauce for about an hour , remove and let drip, the in a bowl combine salt, cayane pepper, black pepper, peri peri spice, corriander seeds split and a lttle garlic salt. Cote the lamb in this spice and place in an airtight contaainer, marinade over nite. Then put on biltong hooks and placer in a biltong maker
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A baby sheep.
A biltong is a snack that originated in South Africa nearly 400 years ago. Although similar to American jerky, this type of dried meat is thicker and cured differently. It… is made of various types of lean meat, mainly beef, and is sliced in strips, sticks, or chips.
baaaaaaa, it can also be known as a bleat.
Lambing for sheep is like labor for humans. It's simply the process of giving birth to a lamb.
That is the humane way of doing it, removing it's skin whilst it is alive would be barbaric.
i was wondering the same thing so i searched it on Google and this was one of the sites that popped up it has many good answers. www.sheep101.info/pets.html
I'm sure its on the no-no list!, but i guess if its eaten in moderation, it shud be fine... Its the one thing I've been loving during this pregnancy
I did not know what biltong was but after researching it (and correct me if I'm wrong) it's raw , dried beef that is smoked . I would think because it is raw that you should a…void it. However I would just ask your doctor to be on the safe side.
"The Lamb" is another name for Christ, meaning he is a son of God, or The Fist Born. He resides with God.
Ok. This will be very quick and basic ,but will have you as happy as ever with the results. I was born in Pretoria, South Africa so i have been surrounded by biltong my whole …life. So i learnt a few tricks or two.Here is a recipe that has proven to be liked the most by all my friends and familyGet about a kilo of silver side beefHalf a cup vinegar .preferably apple cider or brown 2 tbs of coriander2 tbs of course saltHalf tbs whole black pepper1 tsp of your favourite herbs eg. Thyme etcTry to find some dried garlic or onions from a supermarket .they usually come in a special grinder with some other spices .but this is optional though greatly affects the flavour. Now you ready to start the processOk now that you have everything .lets get started.Cut your meat into 1cm thick strips leaving the single layer of fat on.Now take the rock salt and sprinkle on a plate.then place the meat on the plate and sprinkle the other side of the meat to get an even coat .now put in the fridge once evenly coated. After 15 mins take out and rinse the salt of with vinegar NOT WATER! Dont wash every last bit of salt of. Leave a bit .Now take spices and crush then and make an even mix. And if you like you can add about a quarter tsp of bicarb soda to the spice mix to prevent mould growth in more humid places .but this is not required.Evenly pat down the spices into the meat making sure its an even coat to prevent mould.now put in fridge for 2 hours making sure the meat is not resting in its own blood or juices.Now you ready to hang.I use a biltong maker that i made in 20mins . Just take a box . Put a piece of cable or a wooden rod trough the top for the meat to hang. Then take a 60watt lightbulb and put on the bottem of the box making sure to cover the bulb so juices don't drip on it. Then make a few holes in the top so the warm air can rise over the meat and exit. Pretty simple. You can also Google the "biltong box" for more detail. Hope you have great success with my trademark recipe .im sure you can impress your friends and fam wherever in the world you are. Feel free to ask me questions and give me feedback on your success
There are many variations of curry. For an easy recipe, fry some diced lamb (shoulder or neck) with a chopped onion until brown, then stir in a 2 tins chopped tomatoes. …Add a tspn turmeric, 2 tspns ground coriander and 1 tspn ground cumin (alternatively use a ready made mix of spices from a supermarket-look for a saag mix or a rojan josh mix). Simmer with the lid on for an hour or so or until the lamb ius tender. Stir in a few handfuls of Spinach leaves until the have gone soggy. Serve with rice and naan.
Yes, the animals is usually slaughtered first and then the pelt is removed, but in some countries the pelt could be removed prior to death which is a very cruel and sick act t…o skin a live animal
Lamb is a fatty meat so it can make you fat, but only if you eat too much of it.
Yes! I always bring biltong and droe wors back from SA to Israel (even in my hand luggage) and have never had a problem. Make sure the biltong is vaccum-packed.