13 May – Autumn Pedi Lamb Feast

Building on the success of the last Pedi event at Wickedfood Earth Country Cooking School, the cooking school plans once again to showcase that veld-raised Pedi lamb and mutton have more flavour than most lamb from the famed Karoo meat. The cooking school chef will be using unique cooking methods and seasonal produce to create a memorable event autumn feast. At Wickedfood Earthwe run a small breeding herd of  indigenous Pedi sheep. The Pedi sheep breed occurred originally  south of the Soutpansberg and are typical of indigenous sheep found throughout southern Africa. It is an easy sheep to farm with and produces a good quality meat as well as a distinctive hair hide.


The feast will have strong Middle Eastern undertones.  Apart from the meal, Mike will present an insightful talk about ethically-raised indigenous veld-raised meat in general as well as why Pedi sheep meat is superior, and the secrets on how we at Wickedfood Earth Farm country cooking school get the best out of cooking with it. All recipes used are authentic, handed down to Cilla from her grandmother, a Lebanese emergent.


First course – mezze

  • Hummus – chickpeas, with tahini made from sesame seed, organically grown on the farm;
  • Baba ghanoush – aubergine and tahini dip.
  • Kibbe  – Lebanon’s national dish, a raw, spiced mutton similar to tartare;
  • Sheep’s head terrine – slow roasted sheep’s head, stripped from the bone, seasoned and pressed to a chunky terrine, served with sweet pickled watermelon;
  • Sheep salami – showcasing the clean flavour of slow aged quality veld raised lamb;
  • Labneh – Farm made soft yoghurt cheese;
  • Pita bread – Freshly baked.

Two tone watermelon granita

Second Course  – Roast lamb platter

  • Lamb shoulder – oven roasted;
  • Leg of lamb – de-boned, fire roasted;
  • Mutton ribs – hot smoked then grilled over wood coals;
  • Mutton sausage – Farm made, with sosatie seasoning, served with maize couscous;
  • Bean stew – with farm grown fresh beans and heirloom tomato sauce;
  • Watermelon salad – with mint, feta and pomegranate vinegar;
  • Side sauces
    • Oregano and parsley salsa;
    • Tahini and yoghurt sauce.


  • Baklava – layers of filo pastry and local farm butter, farm grown dried apricots, locally grown pecan nuts, and real farm clotted cream.


WhereWickedfood Earth Farm, Hekpoort, ±70km from Fourways;

When – Sunday 13 May at 12:00;

To bookcontact Cilla – 076 236-2345 or cilla@wickedfood.co.za

PriceR350pp booking essential, limited space.



Wickedfood Earth Farm is proud to be a member of Slow Food Chefs’ Alliance, South Africa. The Alliance is an international network of chefs who are committed to promoting the Presidia products, the Ark of Taste and small-scale, locally produced “good, clean and fair” foods, safeguarding agricultural biodiversity at risk of extinction and giving visibility and the proper value to their supplying producers. www.slowfoodfoundation.com/alliance.




For more information, or to book Contact Cilla on 076 236-2345 or cilla@wickedfood.co.za Up-front booking essential, no booking confirmed without payment in full, no refunds, no children under 16 (terms and conditions apply). For your own protection, access to the property is only granted to those people with bookings.  Space for these special exclusive lunch events, at Wickedfood Earth Country Cooking School, is limited to a maximum of 40, so book early to avoid disappointment. Guests will have a choice of sitting at our magnificent communal long table, or for parties of 4, 6, 8 or 10 at their own tables (or with enough lead-in time, you can book the venue for an exclusive event).