Time is on your side
A whole piece of lamb that is slowly cooked over the coals until the meat separates from the bone is rich in flavour. Place the pot in the embers of the evening’s campfire and when you rise tomorrow morning the meal will be ready. Just heat it up when it’s time to eat.
(enough for 8)
2–3 kg lamb shoulder or leg (bone inside)
¼ cup olive oil
1 cup white wine
1 cup lamb stock
3 sprigs rosemary
5 cloves garlic
1 tin chickpeas
2 fresh tomatoes, cubed salt and pepper, to taste
1 Place the lamb with the fat facing up in a flat-bottom pot. Drizzle olive oil over the meat. Add the white wine, lamb stock, rosemary and garlic, cover the pot with foil and put the lid on (give it a tight fit).
2 Bake the lamb over lukewarm coals. The temperature must be low – between 110–120 ⁰C. It will take about 7 or 8 hours for the meat to fall off the bone.
3 Open the pot and stir in the chickpeas and fresh tomato.
4 Pull the meat off the bone into chunks with a fork and serve with rice or pap. Flavour to taste with salt and pepper.
go! Drive & Camp says You can also make this potjie in a kettle braai. Just make sure that the temperature stays low. Remove the lid and foil towards the end and bake with the pot open but the braai’s lid on. The fat will crisp and the sauce will thicken in the last hour.