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It might seem far off now, but the holiday season is fast approaching – did you know there are only six Fridays to go until Christmas? So, now’s the time to start planning your menus and stocking up on Halaal certified meat for all those celebratory dinners with loved ones around the table or braai. And to make things easier, we’ve compiled a quick summary on the various cuts and their ideal cooking methods to ensure you get the best out of your meat.

Best Halaal Certified Cuts for Roasting

You might be forgiven for thinking we’ve made a mistake in the title, after all, who’s ever heard of a PhD in biltong making? But it’s a thing, really it is, and the first person to have earned this accolade is Stellenbosch University (SU) student, Maxine Jones, who received her doctorate in food science from SU earlier this year.

Mince is probably one of the most versatile and cost-effective meats known to man. From the traditional spaghetti bolognaise and cottage pie right through to gourmet burgers and Moroccan lamb meatballs with chickpeas, it’s all possible with mince; and N1 stock a wide variety of high-quality, Halaal certified meat including steak, extra lean mince, topside, chicken, ostrich, mutton and lamb mince.