SERVING SUGGESTION

To make the lambs’ tails, melt a little butter in a pan and gently sauté freshly chopped rosemary and lemon zest. Toss the braaied lambs’ tails through the sauce and serve. Cook the Grabouw boerewors on the braai or in a griddle pan. Top with chilli-roasted tomatoes. Serve all the meat on a large platter, with a side of pickled red onion petals, grilled peppers and braaied corn tossed in chilli butter, fresh lime zest and grated Parmesan.