Roasted Bone-in Leg of Lamb A recipe feature by Razena Schroeder from Tantalise My Taste Buds I must confess that I have always preferred lamb meat for roasting, stews and curries because it stays moist and tender as long as it is cooked properly. This Roasted Bone-in...

Authentic Cape Malay Lamb Curry A recipe feature by Razena Schroeder from Tantalise My Taste Buds Funerals tend to be quick affairs soon after the deceased has passed but the one thing that is never neglected is the food served to mourners after the burial rituals...

Denningvleis recipe – Sweet and Sour Braised lamb A recipe feature by Razena Schroeder from Tantalise My Taste Buds Since childhood this has been one of my favorite meals and one that Katriena still makes when I visit home. Although the origins of Denningvleis history...

Slow Cooked Pulled Lamb shoulder A recipe feature by Razena Schroeder from Tantalise My Taste Buds My mother and aunts were experts at making roast leg of lamb and that is what usually graced our feasting tables. One day however, they broke that leg-o-lamb streak when...