Glam lamb Rugby World Cup finger foods

Lamb and mutton recipes. Photo by Marleen Nel
Lamb and mutton recipes. Photo by Marleen Nel

Lamb and rugby goes together like The Springboks and winning, so ditch the plastic bowls of chips and peanuts and opt for the finger foods of champions! These lamb nibbles can be prepared the night before, because who wants to be distracted by cooking during the game, or wait until after to light up the braai! 


Lamb riblets
Lamb riblets. Photo by Marleen Nel


  • 600g lamb riblets
  • 1 Tbsp chipotle seasoning

BBQ marinade ingredients

  • 200ml tomato sauce
  • 60ml apple cider vinegar
  • 2 Tbsp brown sugar
  • ½ tsp chilli flakes
  • ½ tsp Dijon mustard
  • 2 Tbsp soy sauce
  • 1 Tbsp crushed garlic and ginger
  • 1 Tbsp white vinegar
  • Ground black pepper


  1. Preheat oven to 180 degrees celcius
  2. Put all the marinade ingredients in a pot except the vinegar
  3. Bring mixture to a boil, reduce heat and let it simmer for 12 minutes or until slightly thick consistency. Add the vinegar and boil for a further 1 minute. Remove from heat
  4. Place the riblets on a baking tray.
  5. Pour ¾ of the BBQ sauce over the riblets. Mix well ensuring that the sauce covers the riblets completely.
  6. Place in oven for 15-20minutes or until the riblets are cooked through. Baste the riblets with the remaining sauce half way through the cooking.
  7. Serve on a platter 


Plum lamb tails
Plum lamb tails. Photo by Marleen Nel


  • 10 lamb tails
  • 2 cups vegetable stock
  • 1 spring fresh rosemary
  • Small bunch fresh thyme
  • 1Tbsp crushed garlic and ginger
  • 4 Tbsp soy sauce
  • 1/2 cup plum sauce
  • 1 small lime
  • Handful micro herbs 


  1. Boil the lamb tails in vegetable stock in a large saucepan. Add the fresh herbs and crushed garlic and ginger to the stock. Cook for approximately 1 hour or until he tails are tender
  2. Once all the water has reduced, add the plum sauce and soy sauce. Sauté in the natural lamb fat for 5 minutes
  3. Remove from heat and place on a platter. You may brush the remaining sauce in the sauce on the lamb tails for a shinier and more juicy finish. Squeeze the lime juice of half a lime. Cut the other half into quarters and garnish with them.
  4. Sprinkle fresh micro herbs as garnish.


Moroccan spiced lamb chops
Moroccan spiced lamb chops. Photo by Marleen Nel

Yields 6


  • 6 lamb rib chops
  • 1 Tbsp ground coriander
  • 1 Tbsp ground cumin
  • 1/2 tsp Smoked Spanish Paprika or Hungarian Paprika
  • 1/2 Tbsp chilli flakes
  • 1/2 tsp ground cinnamon
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 Tbsp canola oil


  1. Mix all ingredients together except the lamb chops
  2. Rub the spice mix onto the lamb chops and allow to marinade for 2 hours
  3. Place the chops on the braai on medium heat for approximately 3 minutes on each side
  4. Serve with roast vegetable couscous


Pulled lamb kota
Pulled lamb kota. Photo by Marleen Nel


  • 4 mini loaves
  • 200g boneless leg of lamb
  • 1/2 cup salad greens
  • 4 slices cheddar cheese
  • 1 tsp garam masala
  • 1 Tbsp crushed garlic and ginger
  • 1/2 brown onion, cut into slices
  • 1/2 tsp chilli flakes
  • 2 large potatoes (cut into batonettes, chips shape)
  • 4 tablespoons vegetable pickle 

Ingredients for dressing

  • 1/2 cup Greek or plain yoghurt
  • 1/4 small English cucumber seeded and finely grated
  • 1 clove garlic, finely minced
  • 1 tsp lemon zest
  • 1 tsp fresh lemon juice
  • 1 Tbsp fresh dill, finely chopped
  • Salt
  • Ground black pepper


  1. Boil the lamb in beef stock until very soft. Pull apart the lamb and set aside.
  2. Deep fry the potatoes to make slap chips. Season with salt and set aside
  3. Heat oil in a pan and saute the onions until translucent
  4. Add the crushed garlic and ginger and saute for 2 minutes. Add all the spices and allow them to cook for 1-2mins.
  5. Add the pulled lamb to the pan and mix through ensuring the spices are well mixed into the pulled lamb
  6. To assemble, Cut 1/3 of the loaf off. Pull out the inside of the loaf. Start layering the ingredients in this orders: salad greens, vegetable pickle, 1/8th pulled lamb, cheese, chips

Dressing Method

  1. In a medium bowl whisk together the yoghurt, cucumber, garlic, lemon zest, lemon juice and dill
  2. Season with salt and pepper
  3. Drizzle the sauce over the chips and serve


Spicy meatballs
Spicy meatballs. Photo by Marleen Nel


  • 500g minced meat
  • Half onion finely chopped
  • 2Tbsp freshly chopped herbs example basil
  • 2Tbsp fine breadcrumbs
  • 1egg beaten
  • 1Tsp olive oil
  • 1Tbsp mother in law spice
  • Salt
  • Pepper
  • 1/2 Tbsp canola oil for frying


  • 1 cup plain yoghurt
  • 1/2 cup finely chopped mint
  • 1 Tbsp freshly squeezed lemon juice
  • Salt and Pepper


  1. Preheat oven to 180C
  2. In a large  bowl mix together all the ingredients
  3. Heat the canola oil. Fry a tiny bit of the minced meat to check for seasoning and adjust if necessary
  4. Divide the mixture into equal round balls
  5. Place the meatballs on a baking tray and bake in the oven for approximately 8 minutes.
  6. Serve on a bed of rocket drizzled with yoghurt and mint sauce.


* For a milder taste use barbeque spice in a place of mild masala

Yoghurt Sauce Method:

1. Mix all sauce ingredients together.

Sponsored by Lamb and Mutton SA, recipes by Chef Naledi Toona

For more lamb and mutton recipes, visit:

Website: Cooking With Lamb

Instagram: Cooking With Lamb

Facebook: Healthy Meat - by Lamb and Mutton SA

You Tube: Cooking With Lamb

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