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Gogo’s Deli and Black Pot Lamb

There’s a lot of hoopla on social media at the moment regarding Woolworths and their ethical and sustainability claims. I often shop at Woolies as it’s convenient, fits in with my busy work schedule and provides me with my butternut ready chopped – just the way I like it (although I wouldn’t mind if the pieces were halved again). Still, there’s no denying they’re a large corporation with a serious bottom line, so if it’s a guarantee you’re after, then you need to remove a few links from the supply chain.

When I found myself cooking for my Cape Town Clan last Sunday, I made sure to source my lamb from the one place I do trust implicitly with my carnivorous needs: Gogo’s Meat & Biltong Deli in Newlands.

Sam and Deirdre are far from fuddy-duddy, but to describe their business as a Mom-and-Pop operation is, by definition, completely accurate. It’s an independent, family-run business occupying a physically small space, doing its damnedest to offer clients a unique product, exceptional service and a personalised feel in order to compete with the retail giants.

And it does all that in spades. The selection is vast and they’ll source any cut you’re after. Their fresh produce is all locally and ethically sourced (guaranteed) and they support a bunch of home-town food entrepreneurs like NoMU and The Creamery. The shop harks back to a bygone era where you had a relationship with your food supplier and they had a responsibility towards you and your health.

To feed the horde, I purchased a shoulder of lamb from Gogo’s and braised it slowly with a bunch of aromatics. It emerged resplendent in a rich, velvety gravy, falling apart at the seams. I served it with a leafy roast butternut salad and honey vinaigrette which cut through the richness like a hot knife through butter. It also added a nice bit of crunch to the melt-in-your-mouth texture of the meat.

With or without the salad, the meal is Banting friendly, but if you’re not into that then serve it with veg and a starch of your choice, or as leftovers on a crispy baguette the next day.

Serves  6

The Black Pot refers to my cast iron pot in which this dish came to be, but the photos with my daughter’s pretty blue Le Crueset came out so much better!

For the Black Pot Lamb
• 3 T olive oil
• 1.5kg shoulder of lamb
• 3 large onions, peeled and sliced
• 4 sprigs thyme, plus extra to garnish
• Salt and pepper
• 1 bay leaf
• ¼ C roasted cherry tomatoes (sun-dried work just as well)
• 2 T black olive tapenade
• 2 T duck fat
• 1 T NoMu chicken fond
• 1 T soy sauce
• ½ t minced green chilli
• ½ t dried chilli flakes
• ½ t minced garlic
• 1 C dry white wine
• 6 giant garlic cloves
For the leafy roast butternut salad
• 500g butternut, peeled and diced
• 3 T olive oil
• ½ t dried chilli flakes
• Salt and pepper
•  30g rocket
• 30g watercress
• 30g baby spinach
• ¼ C pumpkin seeds, lightly toasted
For the honey vinaigrette
• 1 garlic clove, crushed
• 4 T olive oil
• 2 T honey
• 1 T balsamic vinegar
• 1 T soy

For the Black Pot Lamb
1. Preheat the oven to 180°C.
2. Pour half of the olive oil in an oven-proof pot set over medium-high heat and seal the lamb. Season and set aside.
3. Lower the heat and pour the remaining olive oil in the pot. Brown the onions until translucent then add the thyme, stalks removed. Season and sauté for about 15 minutes, until nicely browned.
4. Add the bay leaf, cherry tomatoes, olive tapenade, duck fat, chicken fond, soy, chilli and minced garlic to the pot and stir to combine. Simmer for about five minutes just to let the flavours combine.
5. Return the meat to the pot, including any juices that may have accumulated, and add the wine. Top up with enough water to almost cover the meat and drop the whole garlic cloves in to the pot, skins and all.
6. Place the lid on the pot and cook in the oven for three hours, until the meat is falling off the bone.
7. Squeeze the garlic out of the skins and mix in to the gravy before garnishing with fresh sprigs of thyme and serving with a leafy roast butternut salad and honey vinaigrette.

For the leafy roast butternut salad
1. Preheat the oven to 200°C.
2. Place the diced butternut on a roasting pan and coat in olive oil and dried chilli flakes. Season well and roast in the oven for about 30 minutes, until caramelised and soft. Set aside to cool.
3. Toss the rocket, watercress and spinach together before topping with the roast butternut and toasted pumpkin seeds. Drizzle with the vinaigrette and serve with the Black Pot Lamb.
For the honey vinaigrette
1. Whisk all the ingredients together and drizzle over the salad just before serving.

Gogo’s Meat & Biltong Deli
6 Cardiff Castle, c/o Kildare Road and Main Street, Newlands

021 671 0573

Monday – Friday: 9am – 6pm
Saturdays: 9am – 4pm



  1. Looks SO good! My kind of food. I live near here and I think I popped in one day with my brother, but didn’t purchase anything. Thanks for the tip. Will have to visit them and give them a go 🙂

  2. Tiddles

    Lovely article, love the photo’s. Thank you so much. Must try the recipe. Always a pleasure looking after you and your lovely family. xxx

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