Farm-to-Fire · Grilled Lamb
Karakul Lamb Chops
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Karakul sheep were brought to Namibia by German settlers in the early 1900s for their curly-pelted lambs, prized in the fashion trade as 'Swakara' — but the breed's lean, hardy meat became just as valuable to farm cooks.
Chops from the hardy Karakul sheep, bred to survive on scant desert grazing, are salted simply and grilled quickly over hot coals, prized for a lean, slightly gamey flavour distinct from feedlot lamb.
Why it's made this way: Karakul sheep are one of the oldest domesticated breeds on earth and thrive where almost nothing else will graze, making them the backbone of livestock farming across the arid Hardap and Karas regions of southern Namibia.
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