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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