A herb named after evaporating snowflakes — for the cotton-like tufts around its seeds — had first been eaten by the sheep, then was added to butter to baste it during a slow day’s cooking.

Quality Karoo lamb has distinctive flavour of its own thanks to the animal’s veld diet of karoobossies. Hands off all the herbs and spices for this recipe – all you need is salt, pepper and a little ...