Haute Lamb Tails for Two

…Let me take you back to a chilly morning in the late ’60s on a Karoo farm. Our family was gathered around a fire in the open, surrounded by endless Karoo bushes, stretching as far as you could see. I remember us children shivering in our coats, scarves, and mittens, running on the spot, blowing out puffs of breath into the crisp morning air. The farmer had a surprise breakfast planned for us: lamb tails, wool still intact, and tossed them directly onto the flames.

I watched, fascinated, as the wool quickly burned away and the fat began to sizzle, dripping onto the fire. The smell was unforgettable—rich, smoky, and utterly mouth-watering. The tails browned and crisped before our eyes, and we ate them standing there, licking our fingers, the warmth of the food chasing away the cold.

From that memory in the 60s to last night’s dinner in 2024. My partner prepared lamb tails from Woolworths with putu pap and roasted half lemons, and I plated them on yellow and grey Hermès crockery. To be honest, the Hermès plates didn’t make them taste better—this meal would have been just as memorable on paper plates.

The putu pap was drenched in savoury drippings from the lamb tails, made even better with a dollop of butter and a sprinkle of brown sugar. We kept a damp cloth nearby for our greasy fingers, agreeing not to fuss with napkins…