Karoo Lamb

The Karoo is arid scrubland covering a large part of the South African interior, and the shrubs sheep graze there - kraalbos, ankerkaroo and a range of other aromatic dwarf shrubs - are held to give the meat a distinct flavour, which is the claim behind Karoo lamb as a category. Because the name was widely used by producers with no connection to the region, a certification scheme known as Karoo Meat of Origin was established to audit farms and abattoirs and mark genuine product, and it is the only reliable way to know what you are buying. On the ground it is simpler: eat it in a Karoo town, where the lamb is local and the standard preparations are a leg roasted plain, chops over coals, or a slow bredie. The meat is leaner than commercial lamb and the flavour is stronger, which is the whole point.

What you actually see

• The scrub diet - aromatic dwarf shrubs said to shape the flavour.
• Certification - the Karoo Meat of Origin scheme auditing farms and abattoirs.
• Leaner and stronger - less fat and more flavour than commercial lamb.
• Plain preparation - roasted, grilled over coals, or slow-cooked as a bredie.

When to go

All year. An hour. Karoo town restaurants and butcheries are the place.

Honest expectations

Uncertified lamb sold as Karoo often is not. It is expensive relative to ordinary lamb. The stronger flavour is not to everyone's taste. Restaurant portions in the Karoo are very large.

Nearby

Graaff-Reinet, Prince Albert and the Karoo towns; the Camdeboo is around them.