Pulled lamb in jerk sauce
375 ml (1½ c) soy sauce 125 ml (½ c) olive oil 3 onions, coarsely chopped 10 chillies, chopped
1 bunch spring onions,
6 garlic gloves, chopped 4 fresh rosemary sprigs 250 ml (1 c) red wine
125 ml (½ c) brown sugar 10 ml (2 t) black peppercorns 5 ml (1 t) ground cloves
5 ml (1 t) ground nutmeg 5 ml (1 t) ground allspice 5 ml (1 t) ground cinnamon
SERVES 6-8 Preparation 30 min Braaiing
4 hours (lamb) 2 min a side
2-3 kg leg of lamb salt and pepper
¼ cucumber, diced ¼ melon, diced
¼ pawpaw, diced 1 avocado, diced
1 red onion, thinly sliced handful of chives, chopped JAMAICAN FLAT BREADS
1 kg bread flour
100 g brown sugar
10 g baking powder
10 g salt
200 g butter
625 ml (2½ c) water
1 Jerk sauce Blend the ingredients in a food processor until thick and smooth.
2 Meat Season the lamb with salt and pepper and place in a roasting pan suitable for a kettle braai. Pour the sauce over the meat, add water until the pan is half full, cover and braai (turning the meat from time to time) over low coals in a kettle braai for 4 hours, or until the meat falls apart. Uncover halfway through the braaiing time.
3 Salsa Mix the ingredients, cover with clingfilm and chill. 4 Bread Sift the dry ingredients together. Rub in the butter until the mixture resembles breadcrumbs. Make a well in the middle, add the water and mix with a wooden spoon until the dough comes together. Knead until smooth. Divide into 10 pieces, roll out to about 1 mm thick and braai over moderate coals for 2 minutes a side. 5 Use two forks to pull the meat apart. Serve with the salsa and flat breads.