Sheep grazing in the Karoo.
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Meat from sheep that graze in South Africa’s Karoo and France’s Mont Saint-Michel lamb is deemed special.
When fat is trimmed off red meat it compares favourably to other lean meats.
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There has been a drastic reduction in the fat content of red meat in the last 40 years. South African red meat can now be classified as lean.
You are what you eat – and so’s your festive lamb, in terms of flavour.
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Lamb and mutton meat from parts of South Africa have a unique taste, which, according to science, depends on what the animal eats.