Pietman Geldenhuys' Sheep Tails

Pietman Geldenhuys' Sheep Tails

Total Time: 2 hours, 20 minutes

Prep Time: 10 minutes

Cook Time: 2 hours, 10 minutes

Servings: 4 - 6 people

Suitable For: A slow-cooked braai snack

For our Cooking with Friends of Megamaster series, musician Pietman Geldenhuys served up one of the nation's favourites, sheep tails (also known as skaapstertjies) cooked on a Megamaster braai, along with caprese skewers that from now on will forever be dubbed the 'Pietman salad'.
To watch the episode, go to Megamaster SA on YouTube.


12 sheep tails (skaapstertjies)

1 teaspoon fresh thyme leaves

6 tablespoons honey

1 cup brown vinegar

1 tablespoon Dijon mustard

5 cloves minced garlic



1 lemon

For caprese skewers:

Assorted baby tomatoes

Fresh basil leaves

Fresh mini mozzarella balls

Basil pesto


  1. Preheat your oven to 160°C.
  2. Place the sheep tails in an oven-safe casserole dish with all the ingredients except the lemon. Cook for 2 hours until they are soft and tender.
  3. Preheat your braai to about medium heat and slowly cook the sheep tails until they're golden with crispy bits (about 10 minutes).
  4. Squeeze fresh lemon juice on top just before serving.
Caprese skewers:

  1. Skewer the tomato, mozzarella and basil leaves, alternating the ingredients.
  2. Drizzle basil pesto over them just before serving.


Tip 01 Tip 01

The secret to the success of this recipe is in the slow cooking pre-braai. Be sure to build in enough time to ensure the sheep tails are tender and falling off the bone. This step can be done the day before if necessary.

Tip 02 Tip 02

For hungry guests, follow Pietman's lead and add braai broodjies to the mix. Anything goes but the traditional fillings are tomato, cheese and onion.

Tip 03 Tip 03

Want to make your own basil pesto? Simply throw a mix of basil leaves, pine nuts, parmesan cheese, garlic, olive oil and lemon juice into a blender.