Skilpadjies

Skilpadjies

Ingredients

• 500 g lamb’s liver, cleaned very well by your butcher, all veins and gristle removed
• Caul fat, see below*
• 1 large (preferably) red onion, finely chopped
• 3 lemons, zest only
• Velddrif (or Malden) salt and freshly ground black pepper
• Milk
• Toothpicks

Method

• Soak the liver in milk for 40 minutes so that you get rid of that taste that most people, including me, don’t like.
• Place each strip of liver on strip of caul fat onto your working surface.
• Sprinkle with a little very finely chopped onion and cover with the caul fat.
• Alternatively, you can mince the liver and and make round patties, season them add the onions and cover with the caul fat and then as with the strips, season with zest, salt and pepper.
• Braai over hot coals until the fat is deliciously browned and the meat cooked.
• *You will need to cut the liver into long strips and therefore the caul fat must be cut into the same shape, only a little bigger so that can cover the liver and the onion with the fat and make a little packet with it.
• If you are going to make little patties, then cut accordingly.
• Close it with a toothpick.