serves 4

  • 1 kg sheep’s tails
  • 50 ml olive oil
  • salt and freshly ground black pepper to taste
  • 5 ml coriander, ground
  • 1 sprig of fresh thyme
  • 2 lemons

Cover sheep’s tails with water in a pot. Cook until tender. Preheat your oven to 200 °C. Pour the water off and put sheep’s tails in an oven dish. Sprinkle with olive oil, salt, pepper, coriander and thyme leaves. Quarter one lemon and add to the dish. Cook in the oven until brown. Squeeze over the juice of the remaining lemon before serving.

To drink
Oranjerivier Wynkelders Shiraz