South Africa produces some world-class dishes, many of which are deep-rooted in our country’s heritage. One of the standout local dishes is our skaapstertjies. This delicacy has a flavour like no other; it’s rich, salty, and bursting with unique taste. There are so many ways to enjoy these; serve them as part of a trio-meat platter (with bone marrow and ribs), as a braai time snack, or we recommend serving them on a bed of soft, buttery polenta.  


Ingredients for lamb tails  

  • Lamb tails 
  • Water
  • Olive oil 
  • Coriander spice 
  • Brown vinegar 
  • Worcester sauce 
  • Lemon, cut into wedges 
  • Salt 
  • White pepper 


Ingredients for polenta

  • Water, 2 cups
  • Milk, 2 cups 
  • Vegetable stock, 1 cube, or relative amount of powdered stock.  
  • Instant polenta, 1,5 cups 
  • Butter, 2 tablespoons
  • Thyme leaves, 4 sprigs 
  • Mascarpone, 1 dollop
  • Parmesan cheese, 40g  
  • Salt, to taste
  • Freshly ground black pepper, to taste



  1. Preheat the oven to 200 degrees C. 
  2. Place the tails in a pot and cover with water. Bring the water to a boil and cook the tails until tender. Meat should easily pull off the bone. 
  3. Remove the tails from the water and place them in a casserole dish. Cover with brown vinegar, Worcester sauce, olive oil, coriander, salt, and white pepper. Add lemon wedges and place in the oven. Bake for roughly 30 to 45 minutes. 
  4. In the meantime, grab a saucepan and place on the stove over high heat. Add water, milk, and stock, and bring to boil. Gradually add polenta, whisking constantly for 3-5 minutes to avoid creating lumps.
  5. Once the polenta has thickened, remove from the heat, and quickly stir in the butter, thyme, and parmesan cheese. Finish off with a dollop of mascarpone cheese. Add salt and pepper to taste.
  6. Remove the tails from the oven and add a fresh squeeze of lemon juice on top. 
  7. Dish polenta into bowls and top with tails. 


Serve immediately and enjoy!