Skilpadjies, from the Afrikaner farming braai tradition, are made by wrapping small pieces of lamb liver in a thin layer of caul fat and grilling them directly over the coals. Entirely meat and fat with no starch, they make a low-carb grilled dish.
Cut the thickly sliced liver into 4-5 cm pieces and toss with the finely chopped onion, cumin, salt and pepper.
Cut the caul fat into small squares and wrap the pieces you prepared in the previous step loosely but securely.
Grill the parcels over hot coals, turning them, for 20 minutes until crisp on every side, with the liver staying slightly pink inside.
Do not stretch the caul fat too tightly when wrapping, as it can shrink and tear during cooking; a loose but secure wrap gives the best result.
If you cannot find caul fat, you can wrap the parcels in thinly sliced lamb chop fat instead; it protects a little less, so keep the liver further from the direct flame.
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