Spit braai recipe: Lamb: salt, pepper, ginger, garlic, time, cloves and a few secret spices Lamb is cured for up to a week (*hang in a cold room at the right temperature*) Cooking time is approximately 3.5 hours The whole spices are inserted into the lamb. The rest is basted as the lamb is cooking on the charcoal fire As it cooks bast with spices using a basting brush. Sausage: pure lamb, green chilli, coriander, secret spice | Tyres & Braaiers
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