When espetada ‘meats’ Souvla
It was a meaty feast at the Benoni City Times office last Wednesday, as the staff were treated to a mix of Mediterranean meals by Meatworld. Succulent tender lamb and scrumptious beef were the order of the day.
The lamb, consisting of loin chop cuts, was marinated with the oil-based Meatworld lamb sauce and then placed on a spit-braai to produce a sensational Cypriot Souvla.
Bay leaves accompanied the medium-sized beef pieces on a skewer, which was then rubbed with coarse salt before going on the braai.
Meatworld supplied all the meat and marinade, and Carel Roesch from Boksburg and Francois de Beer from Springs, both staff members from Meatworld, prepared and cooked the hearty lunch for us.
Using an electric rotisserie, the meat was done over a charcoal fire of medium-high heat.
Everyone found that the meat cut well and cooked to perfection.
Unfortunately some of us found the beef slightly salty, including myself.
Zintle Mahlati, a BCT journalist, said, “The lamb was good, the beef was nice, but a little too salty.”
My colleague Siyabonga described the meat as tender, juicy and awesome stuff.
“The beef was yummy, tasty and juicy,” said cleaner Nelly Chiya.
Kevin van der List, assistant editor of the Benoni City Times, really enjoyed the meal and said that the meat was nice and tender.
“It was well prepared, not overcooked, not underdone. I preferred the beef,” he said.
The beef Espetada did well, but the lamb won everybody over.
“They (Meatworld) know what they’re doing,” said Hilary Green, Editor of Benoni City Times.
“The lamb was the star of the show,.”
Besides the lovely beef and lamb, we also enjoyed a delicious potato salad.
Meatworld definitely made it an afternoon to remember. EvD
