Skilpadjies come from the South African farmers’ braai (barbecue) tradition. Small pieces of lamb liver are wrapped in caul fat and grilled directly over the heat. Made without starch and entirely from meat and fat, they are a low-carb grilled dish.
Cut the thick slices of liver into 4–5 cm pieces and toss with finely chopped onion, cumin, salt and black pepper.
Cut the caul fat into small squares and wrap the seasoned liver pieces loosely but securely.
Grill the parcels over high heat for 20 minutes, turning them until seared on all sides. The liver should remain slightly pink inside.
Do not stretch the caul fat too tightly when wrapping; it can shrink and tear during cooking. Wrap it loosely but securely for the best result.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
