Lamb Boerewors

Full product description

Bold, aromatic and built for the braai, our lamb boerewors is a traditional South African-style coil with a coriander-led spice blend that suits lamb down to the ground. Coarse-ground for a proper bite, it cooks best as a spiral over medium heat so the fat renders, the casing crisps and the centre stays succulent. Serve in toasted rolls with chutney, alongside pap and chakalaka, or slice into smoky bites for sharing boards.

Why you’ll love it

• Traditional coil (spiral) for even cooking and juicy slices

• Coriander, pepper & clove warmth that flatters lamb

• BBQ/braai, pan or oven friendly

• Great in buns, with pap, or sliced for platters

Product & blend details

• Coarse-ground lamb (may include a touch of beef/pork for balance depending on batch) in a natural casing

• Seasoned with coriander, black pepper, clove, nutmeg and a splash of vinegar for classic tang (recipe may vary)

• Fresh, never previously frozen (unless stated on pack)

• Allergen & ingredient info: seasoning may contain sulphites—please check the label

How to cook (quick guide)

1. Keep it coiled; secure with two skewers if needed—don’t prick the casing.

2. BBQ/braai: Medium heat, lid down if possible, 14–18 mins total; turn the coil a couple of times until browned and cooked through.

3. Pan: Medium heat with a little oil, 12–16 mins, turning gently.

4. Oven: 190°C (fan 170°C) on a rack 18–24 mins; finish in a hot pan/under the grill for colour.
   Food safety: Cook thoroughly to 75°C internal or until juices run clear.

Serving ideas

• Boerie roll: toasted bun, fried onions and chutney or mustard

• Pap & chakalaka with lemon and fresh coriander

• Braai board: slice and serve with pickles, atchar and grilled corn

• Brunch plate: fried eggs, tomatoes and toast

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Avoid piercing the casing to keep it juicy

FAQs

How spicy is it?
Aromatic with gentle warmth—coriander and pepper lead, not blow-your-head-off hot.

Why a coil?
The spiral cooks evenly, stays juicy and slices neatly for serving.

Can I eat it cold?
If your pack is fully cooked, yes; if raw/fresh, cook thoroughly first.

What toppings work best?
Chutney, mustard, tomato–onion relish and a squeeze of lemon.