16/09/2026
Struggling to find the perfect braai recipe?
We’ve got you! Try these sticky apricot lamb sosaties by East After Noon - sweet, sticky and finished with Royal Kalahari Braai Salt for that extra flavour around the fire.
Save this one for your next braai!
Sticky Apricot Lamb Sosaties (serves 4):
- 500g lamb leg chops, meat cubed
- 60ml smooth apricot jam
- 1 tsp Dijon mustard
- 1 Tbsp rosemary, finely chopped
- 1 large garlic clove, grated
- 1 small lemon, juiced
- Royal Kalahari Salt Braai Salt
Combine the jam, mustard, rosemary, garlic, and lemon juice, then add the lamb cubes. Marinate for an hour or overnight. Thread the cubes onto kebab skewers and braai over medium coals, seasoning liberally with the Braai Salt. Serve hot.