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The Biltongmakers.Com Newsletter
June 2006
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In this Newsletter



From the editor
June 7, 2006
St Peter's Square in Rome on Sunday, June 14, 2006We climbed slowly, our shoulders almost touching the walls of the narrow staircase that, at times, bent itself around the massive dome we were climbing.
It was a quiet journey with everyone left with their own thoughts on the history of the building and how old and big it was.

Suddenly, from somewhere, Beethoven’s “Für Elize” started playing, softly, as if it wanted to give us a little encouragement for the last stretch of the climb.
What a nice touch I thought! Then I looked around me and saw everybody staring. I looked at my belt. My bloody pedometer put itself into music mode and had started playing!
I was climbing the dome of St Peters Basilica in Rome.

We were in Rome for a couple of days to take in the sights and to see “Benedicto”!

Anyone who knows me will tell you that I am a history freak so Rome was the perfect place for me to be.
The occasion was special …… On May 17 I was turning 60 and June surprised me with 5 days in Rome.

It was incidental but also very interesting that I had just read Dan Brown’s “Angels and Demons”. We saw most of the places he mentioned in the book not because we were particularly looking for them but you just can’t miss them!

The Sunday after we arrived we went to St Peters Square to attend the weekly blessing by the Pope. It felt like we were at a pop concert.

We arrived pretty early, around 10 am or so and there were thousands of people shouting “Benedicto…Benedicto…Benedicto… a lot of them carrying banners with “We love you Benedicto” or Benedicto is the greatest” etc, etc, etc.

The Pantheon in RomeI would have really thought that it would have been a more subdued and solemn occasion.

But, everybody was having a ball especially once he appeared and started addressing everyone in several of the main languages.

We had planned to walk around St Peters Basilica and the museums afterwards but decided against it. There were miles and miles of queues. On the way back we heard from a taxi driver that it was so busy that day because it was the second Sunday of the month and entrance is free on that day.

By the way, everything they say about Italian taxi drivers is true. Our “best” experience was on the way back to the airport with our driver talking on two mobile phones at the same time whilst thumbing through a diary and also (at the same time) trying to clean a CD.

But let’s not digress ….
The Monday we went back to see the Vatican, the museums and the Sistine Chapel of course. That was the day I climbed the dome of St Peters and entertained all the weary climbers with my music.

I could carry on for a very long time about the beauty and history of Rome. It is incredible.

The Colosseum that could hold an estimated 80 000 spectators and dates back to year 80 AD.
The Pantheon with its huge dome of almost 45 meters wide. An incredible feature is the huge hole in the top of the dome which lets the sun in like a gigantic spotlight.
The Piazza Navona with its beautiful fountains, the Piazza Venezia with the Vittoriano one of the biggest and most impressive palace buildings I have ever seen, the Spanish Steps (not too impressive) and the Piazza del Popolo with its twin churches.

It’s all just to much to mention.

One thing we were disappointed about.
We both like lighting a candle for people who were dear to us, sit down for a while and remember them.
In a lot of the churches in Rome (and there are over 400 of them) there are no real candles. You either put a coin in a box and a candle shaped light will start burning for a predetermined time or you have to physically “throw” a little switch (in a whole row of switches) to “light” a candle. For us it took the “special” out of the occassions.

Trevi Fountain in RomeEvery evening we somehow got drawn back to the Trevi Fountain.
Trevi is near the center and a gathering place for hundreds of people. Near Trevi you will find lots of little bistros and restaurants in the side streets.
We ended up there every night, totally exhausted and ready for a drink and some real Italian fare.

There was no way that we could have seen everything there is to see in the short space of time we had at our disposal. There is so much more and we’ll be back!

It is said that if you drink the water from the Trevi Fountain and you throw in a coin you are destined to return to Rome.

We both had a drink and gave Trevi a coin.

Shortly after we returned from Rome I had to go to Berlin.
That is another great city. The last time I was there was in 1982 when the town was still divided.
I clearly remember that I took the U-Bahn (underground) from West Berlin to East Berlin one night and walked around there to the other side of the Brandenburger Gate.
On the western side the wall ran just meters away from the back of the Reichstag (parliament building) in those days. Now all that remains is a brick line showing where the wall stood in those days.

We must make a plan and spend some time there as well.


Upon my return we did a sheep on the spit for the Antwerp Cricket club. Well, my dearly departed friend Kel would have been proud of us. It started raining about half an hour into the cooking and it did not stop. Although we had a canopy we still got soaking wet but …… the food was lovely and all ate well!

So, Kel, if you’re listening up there somewhere. It can be done in the rain!

It was a busy month all in all and so we start on the last month of the first half of this year.
It is holiday time soon in Europe and everyone will be leaving to make the long trip down to the coasts of Europe. Not us though. We will wait till after the school holidays and see if we can somehow make it to Tuscany this year.


Please vote!!

Before I forget …….. please vote for our web site (again). All you have to do it to click right below.


Click here to vote for us!


Well that was it from me for this month. Please let us hear from you, where you have been, what you are up to and, please feel free to include some pictures.

Take care

Till next month,


Food for thought

Stress Management

A professor was giving a lecture to his students on stress management.

He raised a glass of water and asked the audience, “How heavy do you think this glass of water is?”

The students’ answers ranged from 20 gram to 500 gram.

The professor said “It does not matter on the absolute weight. It depends on how long you hold it.
If I hold it for a minute, it is OK.
If I hold it for an hour, I will have an ache in my right arm.
If I hold it for a day, you will have to call an ambulance.
It is the exact same weight, but the longer I hold it, the heavier it becomes.”

“If we carry our burdens all the time, sooner or later, we will not be able to carry on, the burden becoming increasingly heavier.”

“What you have to do is to put the glass down and rest for a while before holding it up again.”

We have to put down the burden periodically so that we can be refreshed and are able to carry on.

So, before you return home from work tonight, put the burden of work down. Don’t carry it back home. You can pick it up tomorrow.

Whatever burdens you have on your shoulders, let it down for a moment if you can.


Story of the month

What is Afrikaans?

(very briefly)


Currently about 10 million people
world-wide speak Afrikaans as
a first language
Afrikaans is one of the youngest Germanic languages. Other Germanic languages include English, German, Dutch, and the Scandinavian languages.
Afrikaans originated in South Africa about 200 years ago. It’s a language very similar to Dutch, and contains many words, phrases and grammatical constructs of Dutch. Currently about 10 million people world wide speak Afrikaans as a first language.
Most Afrikaans speakers live in Southern Africa, and most of them are white (including the so-called Coloureds) or Asian.

Afrikaans has been one of South Africa’s official languages for over 50 years. Afrikaans contains literature much the same as other Western cultures, and Afrikaans can handle both commerce and technology communication very well.
Recently attitudes towards Afrikaans as an untouchable heritage has diminished, and the language is experiencing a cultural, literary and musical bloom.

Where did it come from?
Afrikaans “began” when Dutch settlers settled at the Cape of Good Hope in South Africa over 300 years ago. At that time the official language of the Cape was a form of Dutch.
Slaves from the East and traders from the rest of Europe settled in the small colony. Dutch and French farmers began moving inland.
Still the official language was Dutch. This “Dutch” became mixed with sailor’s language, slave language, inland tribe language, and other European languages.


Eventually a different language came into being.
This new language was officially viewed as “slang Dutch”, and even early in this century Afrikaans people referred to their language as “Cape Dutch”.
For much of the nineteenth century most of the non-English white population spoke Afrikaans, but they called it “Dutch”. They wrote in Dutch and read in Dutch. But their spoken language was different from true Dutch.
Eventually only Dutchisms remained in the written language.
A classic example is a journal entry by an inland settler who wrote “… as we say in good Dutch… ” and then follows up with a perfectly non-Dutch but Dutch-looking sentence.
 As early as the late eighteenth century settlers
were speaking a language
very similar to Afrikaans
and very unlike proper Dutch

When did Dutch became Afrikaans?
Historic documents suggests that as early as the late eighteenth century settlers were speaking a language very similar to Afrikaans and very unlike proper Dutch.

Although Afrikaans was used in print such as newspapers and political and religious pamphlets as early as 1850, the real boost came in 1875 when a patriotic group of Afrikaans speakers from the Cape formed the Genootskap vir Regte Afrikaanders (Society for real Afrikaners), who published several Afrikaans books, including grammars, dictionaries, religious material and histories.
They also published a journal called the Patriot.

After the Great South African war in 1899-1902, a second and a third language movement started in two different places in South Africa. Academic interest in Afrikaans increased. In 1925 Afrikaans was recognized by the government as a real language, instead of a slang version of Dutch.
The form and shape of Afrikaans has remained much the same since 1925.

Where is it spoken?
Afrikaans is spoken mainly in South Africa.
At the turn of the 19th to the 20th century a group of Afrikaans speakers emigrated to Argentina, and a small number of them still speak the language. Owing to political changes during the last 40 years many Afrikaans speakers also went to Australia and New Zealand.


Urban legend estimates over
100 000 Afrikaans speakers in London alone
Today pockets of Afrikaans speakers can be found in most of the world’s larger cities, especially in Western Commonwealth countries such as Canada, Britain, Australia and New Zealand, as well as in the USA and in Lowland countries such as Germany, Belgium and the Netherlands.
Official numbers vary, but urban legend estimates over 100 000 Afrikaans speakers in London alone, and over 40 000 each in Toronto and Vancouver, Canada.
In Southern Africa most Afrikaans speakers live in South Africa and in Namibia.

Swaziland, Lesotho, and Zimbabwe also sports Afrikaans communities, and the other Southern African states as far north as Malawi has mentionable Afrikaans pockets of speakers.

This month’s specials

Special prices for special customers!!

Despite the increase in prices last month you, our customers, have continued to support us incredibly well during May.
As a thank you, and also to give all of you another opportunity to get your own Biltong Maker at a good price we have a surprise for you!!


For a limited period during the month of June this is what you can get on “special”

Special discounts for Special customers!!


Free with all Biltong Maker orders placed

  • 20 special Biltong storage bags
  • A packet of our famous “Bobotie” or “Chilli con Carne” Nice ‘n Spicy spices.

Click here to go to our on-line shop.

Tip of the month

All about Potjiekos

This one from the all-time Master of Potjiekos – Kel Malherbe.

Some lucky folk living on Planet North are currently basking in summer sunshine whereas those of us here on Planet South are chattering away in our winter woolies! We are forced indoors when practicing our culinary arts while northern SA’ers and other outdoor lovers are free to enjoy the griddles, grates, sizzles and aromas which come with outdoor feasting around the open fire.

And speaking about Potjiekos, what a great opportunity for you northern SA’ers and Potjiekos fanatics to haul out that three legged Pot Bellied marvel for an outdoor summer occasion with friends.

Just brush up on the fundamentals:

– The whole foundation of Potjiekos preparation rests on long cooking times and this strikes at the heart of present day living where meals must often be prepared as quickly as possible. If your desire is for quality and flavour, go for Potjiekos; if in a hurry, leave the Potjie in storage until a relaxing weekend comes up.

Potjiekos is creation, not cremation.

– Although the heat must be strong initially, once the pot itself (and the lid!) has been well warmed up, the bulk of the cooking time should be done on the lowest possible heat. Gas is ideal at the level of the smallest blue flame. Some scattered embers of an open fire should do the trick, but do not allow the coals to die out!

– The secret of Potjiekos is to firstly sauté the onions in the heated pot and remove. Then brown the meat and add back the onions. Add liquid as per recipe, replace the lid and let this gently simmer for a few hours. Do not open the lid or stir until the meat is nearly done! You can now remove the lid, layer the vegies, the slower cooking ones first, and add the herbs and seasoning. Replace the lid and be ready to serve after the pot has bubbled for another 30 minutes or so.

– If possible, never add water on its own to any Potjie. Use a good stock, beer, fresh fruit juice or wine. Remember, wine is the heart of any Potjie!

– Herbs and spices are also a must, especially garlic. A Potjie is just not a Potjie without garlic!

Although many Potjie recipes are available always remember that the end result of each Potjiekos is as individual as its creator and, that with time, each Potjie seems to develop its own character devoted to the whims of its master!

(We have some very nice Potjiekos Recipes on our web site -Ed)

Questions and Answers

As every month, here is our regular section on the many questions we receive from our readers all over the world.
If we have not given an answer and you can help these people could you please mail them?
(Please copy us in on your mails @
so we can help other people who might have the same questions in the future)


Hoop u kan my help, ek het seker nou al 6 keer probeer om wors te maak, en elke keer skeur die derm, die wors kry nog nie eers behoorlik hitte nie dan skeur die derm uitmekaar uit.

Die slagters kyk my verbaas aan as ek hulle vra hoekom dit gebeur, want hulle gee vir my blykbaar die derms wat hulle gebruik.

Ek het al als probeer, verskillende resepte, styf stop, sag stop, middelmatig enigeiets.

Ek merk dat mens die derms in water moet lê voor die tyd, kan dit my fout wees, want ek doen dit nie? Ek sal dit werklik waardeer as u kan help.


Billy van Schalkwyk
Potchefstroom, Suid Afrika


Billy started soaking and cleaning his casings and has had no problems since!



Because of my high blood pressure I have to avoid salt under any circumstances.
But what about biltong made without salt?
Do other people make saltles biltong too, or is it a funny idea?
How can saltles biltong be done? Kindly let me hear your opinion.

Thank you in anticipations and sunny African regards,

Klaus Schindler
Porterville, South Africa


Hi Klaus
I have a few customers with the same problem.
Because I make my own biltong spice I just leave out the salt and all the rest stays the same.
Just add a bit more vinegar.
Actually very nice once u get used to it.
Some people add a bit more sugar and coriander to compensate for taste.

Good luck,
Cape to Cairo. (Springbok Foods)
Box 506
Wembley, WA 6913



We have been making biltong in our Rockey 5kg Biltong maker with normal beef. It works like a dream!
Now we want to try and make biltong using wild boar. Is this possible?
If yes, do we have to be advised on anything special?

Best Regards

Eric Maingard
La Mivoie, Mauritius


Hi Eric,

Yes u can use boar but you have to change your recipe.
I had one years ago as the Asians liked it but remember that it only tasted good using a Chinese or Japanese whisky and lots of sugar.
It did not taste too good with the normal recipe.

Good luck
Cape to Cairo. (Springbok Foods)
Box 506
Wembley, WA 6913


Stoep Talk

Design of new Taxis is just not up to scratch!
By James Clarke

My friend, Togetherness Tshabalala, the demon Diepkloof taxi driver who so passionately believes in private enterprise that he shoots competitors, told me that one of the problems with the new taxis is design standards.

For example, under the new rules, sliding doors are out and this is partly why there is a holdup.

Togetherness was responsible for this last-minute rule. He was asked by the Department of Transport’s advisory committee to road test one of the prototype 23-seaters on the notorious Polokwane run.

The first thing he noticed was that with sliding doors one could squeeze in only 47 passengers. Even then, when he slid the door shut, it tended to snip off quite important parts which, despite the normal complacency of taxi commuters, led to complaints and certainly much smarting of the eyes.

But with hinged doors he could compress as many as 53 passengers in a vehicle (given a little help in shouldering the door closed).

Togetherness’ road test report caused a stir among the manufacturers and resulted in the current delay in implementing the government’s program to replace old taxis with new.

The roof of the test vehicle could support almost 2 tons of luggage, as well as chickens and building material, which surprised even the manufacturers. Despite the rather top heavy load the vehicle handled well and Togetherness said he experienced very few serious accidents except when nearing Polokwane where, he said, accidents become inevitable.

At one time the passengers at the back began muttering and Togetherness discovered the rear assembly had become incandescent because the handbrake had been left on. “This threatened to ignite the petrol tank but most of my passengers managed to alight,” Togetherness reported. (Brighter readers will spot Togetherness’ little pun.)

He managed to repair the bus at the roadside with pieces of corrugated iron and a hammer and resume his journey with a slightly reduced passenger load.

The bus put up an impressive performance on the Soweto route but only after he had neutralized the electronic speed governor by striking it with a pipe wrench. Togetherness said the speed control device would not be well accepted especially as many drivers have taken the advanced driving course offered by the manufacturers at the Kyalami race track where drivers clocked up speeds that had Grand Prix drivers clutching their foreheads in disbelief.

Togetherness explained, “If we were to crawl down the Golden Highway at a governed 60 km/h it would not only invite parking tickets, it would be an open invitation to hubcap thieves.”

On the subject of hubcaps Togetherness was not in favour of a suggestion that the new models dispense with them.

“Drivers are not going to like this for they won’t have the means to attach traditional BMW hubcaps which everybody wants”

He was in favour of seat belts on all seats because this considerably reduced the number of passengers who were propelled to the front of the vehicle every time the brakes were applied.

He warned though that although these buses were safer than current taxis they were unsuitable for driving on pavements which one often has to do in rush hour – their size tended to dismay pedestrians.

He approved the power steering for it allowed him to jinx among the traffic lanes without rolling the vehicle which, he said, saved a lot of time. But he was critical of the sturdy side-panels which he said did not allow the sideways expansion of the bus when really full.

Recipe corner


Remember the Vetkoek we used to get in South Africa? My favourite was the ones filled with mince!

This is a traditional Afrikaans recipe. They are delicious when cut open, buttered, and then filled with either cooked mince or with syrup.


  • 1 cup cake flour
  • 3ml salt
  • 5ml Baking powder
  • 1 egg
  • milk
  • oil (for deep frying)


  • Sift the dry ingredients into a bowl
  • Beat the egg lightly in a cup and add to the dry ingredients
  • Add sufficient milk and beat till a smooth batter
  • Heat the oil in a pan and drop large spoonfuls of the batter into the hot oil (be careful)
  • Fry, turning them over now and then until golden brown
  • Cut open, butter and fill with either mince or syrup

Click below for our handy cooking converter
Our handy cooking converter
Around the World

Bits and Bobs from people around the world


Hello from Australia.

I wonder if I might ask you to include a desperate plea for help in the newsletter.

I am an ex-pupil of Nazareth House, Cape Town and was at the convent/orphanage during 1940’s – 1958. I am writing a book now and I am desperate to contact any of the “children” who were there with me. Both the males and the females.

I would be so grateful if you could add this to the next newsletter and keep it going for me. I have advertised this message on every South African Message Board and Forum that I have come across on the internet and have only had one reply. I would expect that some of them have moved to other countries, just like I did, so I am hoping that someone may read this or someone reading this will know of someone who was there.

Yours sincerely


Hi Guys,

Potjiekos is fantastic! We just made our second Potjie – the first one was Lamb Neck and the second one Leg of lamb – we just love lamb meat! It’s great fun to make!

We realized the No: 1 Potjie is a bit small, just big enough for the two of us – so we’ve just ordered a No: 3 Platpotjie for when our kids and friends come along.

My husband Ray, a Dutchman by birth, grew up in South Africa (Johannesburg) from the age of 4 to 16, and later on, with his second wife, spent three more years in South Africa. (I am his third wife.) Both of us are deaf, by the way.

Last December, we spent a wonderful holiday in South Africa, traveling a lot and seeing lots of old friends and schoolmates.

That’s when we first ate the most delicious Potjiekos at a friends’ home – and ever since then we wanted to have our own Potjiepot …

Best regards
Regine and Ray
Stabroek, Belgium


The following is from a “withdrawelstruck” expat in England.
Jon started emailing us in March about the whereabouts of his Biltong Maker which had been surface (sea) mailed to him.



I sit on the roof of my pondok all day, squinting across the glare from the ice and snow, hoping to see a ship on the horizon! So far, only a few banana boats with illegal immigrants.
None of them had my biltong maker!

An ossewa did come trundling past the other day, but all he had was candles, picks and shovels. I think he was lost as he asked for directions to Pofadder!

My weight has gone down to below normal levels, and my doctor, who is 97 years old and from Nababeep says if I don’t eat biltong soon I may go to the big biltong factory in the sky.

I do think he has been at the mampoer again, though!



As I sit on the dak of my pondok, still gazing out to sea, ek sien niks nie!
Not even the hoards of illegal immigrants who are normally arriving in their 100,s.

I did hear of a shipwreck on the coast however, and after 4 days trek in my ossewa, found only the local scavengers collecting wood from the ship to build a new squatter camp. Yes, we have them here too, but they’re called gypsies!
I asked about a biltong maker, but the only Maker they knew about was the one that all the drowned sailors had gone to meet!

So it was, hey-ho, back to my pondok to sit on the roof and see if I could remember what biltong tasted like.
Tant Sannie was killed a few weeks ago by a runaway milk cart. I tried to use her for Biltong because at her age (98) she was halfway there, but it didn’t taste quite right!
I was later told that this is not quite legal over here.

Still hoping that one day my Biltong Maker might arrive, but the hope I hold is dwindling, like the sunset this evening, as I sit on the tin roof of my pondok.



The other day (Fri) I was sitting on the dak of my pondok again trying to remember what biltong tasted like, thinking of Tant Sannie (who didn’t taste that lekker) when in the distance I noticed a cloud of dust.


I fell of the roof (I had been drinking mampoer!) and harnessed up my ossewa to meet this guest.
It was Kerneels, riding his favourite Springbok, bringing me a parcel and guess what?


I shot his bokkie (I did need some meat!) and told him to walk home.
I ran into the house calling the family around to gaze at this wonderful machine from the forgotten land.

It is a piece of art. The first crop of biltong has already disappeared, and am working on the next.

Thank you and I bet you are going to miss my updates!

Kind regards,
Jon Ellis and family
Hemel Hempstead


Something to smile about

Jacob Zuma


Live Well – Laugh Often – Love Much

Sport talk

Links to the sport pages

Bok coach has his own recipe, says Stofile
Sports Minister Makhenkesi Stofile has defended national rugby coach Jake White from accusations by African National Congress MPs that he is obstructing transformation in the Springbok team.
Full Story ….

Spears in Currie Cup appeal
Less than three weeks before the Currie Cup starts, South Africa’s premier rugby competition is on the verge of being thrown into chaos by a court order set to force SA Rugby to reinstate Tony McKeever as chief executive of the Southern Spears.
Full Story ….

ICC to help Gibbs, Boje avoid arrest in India
The International Cricket Council says it will do everything possible to ensure South Africans Nicky Boje and Herschelle Gibbs could tour India without fear of arrest in a match-fixing case.
Full Story ….

Players appeal won’t diminish umpires’ role
A plan to allow teams to appeal against umpiring decisions during one-day games will not diminish the umpires’ role, a senior ICC official has said.
Full Story ….

-Where can you watch rugby on TV?-
Click here to find out where in most countries!
Let’s hear from you too!!

Why not write to us

We are almost halfway through the year already and have received some very nice contributions to our newsletter from all over the world!

Many people have subscribed to our newsletter and many more are joining every day. Mostly they do so because they enjoy reading it and they like to hear from people in other parts of the world.

They would love to hear from you too!!

Why not put pen to paper (or fingers to the keyboard!), and tell us about anything interesting. About life in your part of the world, what you do and how you live. Perhaps something that happened to you.
You might have a nice recipe to part with or perhaps a question to ask?

Perhaps you have some advice to give?
You never know how you could help somebody else with your own hints and tips.

Of course it does not have to be about Biltong or food. Anything that is of interest is welcome!

Share it with other people around the world!

Boerewors in the Benelux


Our Boerewors has again proven to be as popular as last year (and all the years before)!

Boeries on the braai!Especially very well received is the vacuum packing of the wors and the posting!
All our customers in Holland, Belgium and Germany raved about the packing of and the condition in which the wors arrived.

You too could have some real South African Boerewors on the braai next time!!
Just give us a call on +32 (16) 53.96.25 or email us.

Our Boerewors is vacuum packed in quantities of about 500 gram. The price is € 8.45 per kg.


Droëwors for the UK and Europe!

Droëwors …… a typical South African delicacy all of its own!

Droëwors, as it is known in South Africa, is as much part of the country’s culinary culture as Biltong, Pap, Boerewors and Potjiekos.

Real South African Droë Wors!Our new drying facility can handle up to 25 kg and it takes at least one week to dry the normal wet sausage to the “cracking” dryness of Droëwors.
The spices are of course imported especially from South Africa so you will get the “real” thing!

Our price is € 29.00 per kg.

Droëwors travels well and posting is an ideal option. We can mail it to you in Europe and the UK via priority mail in minimum quantities of 1 kg.
The rate to the UK, Germany, France and all other EU countries is
€ 26.00 for up to 5 kg.
To Holland and Luxembourg it is € 13.00 and in Belgium € 4.50.

Interested? Give us a call or email.

Lamb on the Spit

Lamb on the Spit ……. something special!

Lamb on the Spit is a way of entertaining as only known by very few mainly because it is thought to be very expensive.

Not so!

Click to see me big!We will do a lamb on the Spit for parties of between 30 and 50 people for just € 18.00 and € 15.00 a head respectively.

Together with the lamb we will treat you to a big pot of curried potatoes as well as a choice between a pasta salad or three-bean salad. Garlic or bread rolls are included as well.
For venues more than 50 km from our home base in Keerbergen there is a small transport fee.

There are not many dates left in June and July. If you are planning a function or party with a Lamb on the Spit in mind it is advisable to book early. Remember that we are doing these functions only during weekends.


Booking early is essential and you can do so on
+32(16) 53-9625
or email us.
-May and June 2006 are almost booked out and July is filling up as well.-(A Lamb on the Spit can only be done outside because we cook on coals!)


Previous issues of our Newsletter

You can click on the links below to view some of the previous issues of our newsletter.



June 2005
July 2005
August 2005
September 2005
October 2005
November 2005
December 2005
January 2006
February 2006
March 2006
April 2006
May 2006

Subscribing and Unsubscribing

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