South African Culinary Heritage Collection
SA Recipes
Ref: SAR-0067
Printed 03 November 2026
Dinner
Lamb
Lunch
Quick & Easy
Skilpadjies (Lamb's Liver Wrapped in Caul Fat)
Recipe by
Christo Lochenberg
Published 14 November 2025
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Ingredients
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- 500g lamb's liver, finely diced
- 1 large onion, very finely chopped
- 10ml (2 tsp) fresh sage, finely chopped (or 5ml dried sage)
- 5ml (1 tsp) fresh thyme, finely chopped (or 2.5ml dried thyme)
- 5ml (1 tsp) salt
- 2.5ml (1/2 tsp) freshly ground black pepper
- 1 large sheet of lamb's netvet (caul fat), soaked in lukewarm water for 15-20 minutes, then gently spread out
About This Recipe
A truly traditional (and acquired taste for some!) South African braai delicacy. Lamb's liver is seasoned, sometimes mixed with herbs and spices, then wrapped in netvet (caul fat) and grilled over coals until crispy on the outside and tender within.
Preparation Instructions
- In a bowl, combine the finely diced lamb's liver, finely chopped onion, sage, thyme, salt, and pepper. Mix thoroughly.
- Cut the soaked netvet into squares (approx. 10x10cm), enough to wrap individual portions of the liver mixture.
- Place a spoonful (about 30-45ml) of the liver mixture onto each netvet square. Carefully fold the netvet around the mixture to form a small, neat parcel.
- Braai: Place the skilpadjies on a well-oiled braai grid over medium coals. Grill for 8-12 minutes, turning frequently, until the netvet is crispy and golden brown, and the liver is cooked through.
- Serve hot, often as a starter at a braai, with a squeeze of lemon.
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© 2026 SA Recipes · Recipe by Christo Lochenberg
Source: https://sarecipes.co.za/browse/recipe/skilpadjies-lambs-liver-wrapped-in-caul-fat · Developed by Christo Lochenberg
