Study paves the way for Karoo lamb to join the ranks of tequila, champagne and Kobe Locals to the Western Cape have always known this, but it is nice to see it now proven in a study... and also noted was the important role of the fat in the taste of Karoo lamb. You are what you eat – even if you’re a lamb grazing on fragrant plants in the Karoo. Stellenbosch University student Sarah Erasmus has just released scientific evidence proving that the unique taste of Karoo lamb comes from the vegetation on which the animals feed. The 26-year-old food scientist’s findings, which form part of her doctoral research, have been accepted for publication in the scientific journal Small Ruminant Research. She found that lamb in most parts of the Karoo had “a more prominent and favourable lamb-like and herbaceous taste” compared with other South African lamb because of a diet rich in fragrant Karoo plants. Her findings are significant because it could pave the way for South African farmers to register Karoo lamb internationally as a uniquely South African brand. It is already registered in South Africa as a trade brand name. See http://ift.tt/2b0FD2I
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