The Karoo lamb cook off between Muratie wine estate in Stellenbosch and Du Toitskloof winery in Rawsonville has become an annual tradition. In previous years we have seen lamb curries, chops and potjies. This year, the challenge took the form of that old South African favourite, the braai, with sosaties and ribs. Of course, there was also a bit of boerewors Wheat as a ground cover between the Muratie vines The outdoor dining patio at Muratie, deserted on a cloudy day, especially as all the activity was at the back of the winery A pretty face to welcome us with a glass of Muratie’s Lady Alice MCC, made from Pinot noir with a dash of Chardonnay The long table set for lunch Bernard Kotze, Du Toitskloof’s Regional Sales Manager sporting an interesting pair of shades Hattingh de Villiers, Muratie’s winemaker, setting up his ribs on the braai More Lady Alice for the guests with Laurens Campher white blend. Muratie’s wines are named for people who have played a part in the farm’s long history Posy Hazell enjoying some roasted brie with fresh strawberries The table set up in the wine cellar for the judges The Du Toitskloof cooks, Production manager Shawn Thomson and Muller Coetzee, Technical Director at ERM, with their sosaties and ribs Muratie’s sosaties, ready for the table and their ribs, juicy and just rare Rijk Melck spells out the rules While his wife, Kim, and Hattingh carve the ribs Professor Johann Kirsten, Head of the Department of Agricultural Economics, Extension and Rural Development at the University of Pretoria told us about how South Africa is trying to value, promote and protect our special regional foods, starting with Karoo lamb, as products of origin and quality, as we already do with our wines The new certification sticker for Karoo lamb

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[Author: John, Lynne Ford]