Chef Gordon Wright takes diners beyond organic and veld-raised food to the slow tastes that tell a story of the Karoo terroir around Graaff-Reinet. Try his Deboned Shoulder of Lamb and Venison Roasted with Peaches, Rosemary and Thyme.
- 1 lamb shoulder roast, deboned and butterflied
- 1 venison shoulder roast, deboned and butterflied
- olive oil
- salt and freshly ground pepper
- 1 large handful fresh thyme
- 1 large handful fresh rosemary
- 2 peaches, depipped and chopped (you can cheat and use canned peaches if you want)
- 6–8 potatoes, peeled and quartered
- Preheat the oven to 180°C.
- Score the fatty side of the lamb roast with a sharp knife to help release the fat during the cooking process. Rub both roasts with olive oil and season with salt and pepper. Cover one side of the venison with the thyme, rosemary and peaches, and then place the lamb roast on top, fatty side up.
- Tie the roasts together with string or stuff into butcher’s netting. Place into a roasting pan, surround with potatoes and roast, uncovered, for 1½-2 hours, basting occasionally with the pan juices, until the meat is tender and can be pulled off the roast easily with your fingers. Once cooked, remove from the roasting pan and allow to rest for 20 minutes.
- Slice, ensuring you mix the two meats together. Beautiful, beautiful, beautiful!
Wine suggestion: Rustenberg Stellenbosch Syrah