Skilpadjies / 4 Pack

Full product description

South African braai legend. Skilpadjies are rich, savoury parcels of seasoned lamb’s liver wrapped in delicate caul fat that bastes as they cook, turning the outside crisp and the inside silky. Smoky, meaty and deeply satisfying, they’re made for the BBQ/braai, but pan or oven works too. Serve hot with pap and chakalaka, or tuck into warm flatbreads with chilli and lemon.

Why you’ll love it

• Traditional recipe: lamb’s liver seasoned and wrapped in caul

• Self-basting: caul fat melts for a crisp edge and juicy centre

• Braai/BBQ ready; also great in a pan or oven

• Big, bold flavour—perfect for sharing plates

Product details

• Hand-made lamb’s liver parcels (minced or chopped)

• Wrapped in caul fat; lightly seasoned with herbs/spices (recipe varies by batch)

• Pack weight and piece count vary—see label

• Allergens: typically none added; some spice blends may contain sulphites—please check the label

How to cook

BBQ/Braai (best):

1. Preheat to a medium heat (no roaring flames).

2. Cook indirect for 10–12 mins, turning occasionally, then finish 2–3 mins direct to crisp.

3. Cook until piping hot throughout with no pink in the centre.

Pan-fry:

• Medium heat, no extra oil needed; cook 8–12 mins, turning, until the caul is crisp and the centre is cooked through.

Oven:

• 190°C (fan 170°C) on a tray 15–20 mins, then 2–3 mins under the grill to finish.

Food safety: Offal should be thoroughly cooked (no pink; juices run clear).

Serving ideas

• Braai plate: pap, chakalaka and grilled corn

• Flatbreads: shredded lettuce, red onion, lemon and chilli sauce

• Pickles & herbs: cut into halves, serve with gherkins and parsley

• Snack board: mustard, chutney and crusty bread

Storage & handling

• Keep refrigerated below 5°C

• Cook within 24 hours of opening

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

• Wash hands and equipment after handling raw offal

FAQs

What do they taste like?
Rich and savoury with a gentle mineral note from liver, balanced by sweet, crisp caul fat.

Greasy?
Caul fat renders as they cook—grill over medium heat and rest briefly.

How do I stop flare-ups?
Use indirect heat first; move to direct only to finish and crisp.

Sauces to pair?
Chakalaka, chimichurri, lemon & chilli, mustard or a cool yoghurt dressing.