Skip To Content
Add a review
BBQ Sheep Tails With Roasted Sweet Potato and Carrot Mash

BBQ Sheep Tails With Roasted Sweet Potato and Carrot Mash

Add a review

Bake sheep tails to tender, juicy perfection in a Knorr BBQ Cook-in-Bag, then quickly crisp them up in a pan and serve with creamy, buttery vegetable mash flavoured with fresh thyme. Roasting the potatoes and carrots for the mash helps to intensify their sweet, earthy flavours!

Feeds
4People
Preparation time
80Min.
Difficulty
intermediate

Ingredients

Sheep Tails
1 kg sheep tails, cleaned (use oxtail if sheep tails are not available)
1 Knorr BBQ Cook-In Bag
30 ml water
2 cloves garlic, squashed
3 sprigs thyme
Sweet Potato Mash
1 kg sweet potato, cubed
1 kg carrots, cubed
30 ml olive oil
6 sprigs thyme
1 x Knorr oxtail & Vegetable Soup
Robertsons Atlantic sea salt
Robertsons Black Pepper
20 g butter
40 ml cream

Preparation method

Sheep Tails
Preheat the oven to 170C.
Put the sheep tails in the Knorr BBQ Cook-In bag with the contents of the BBQ Spice sachet, water, garlic and thyme sprigs.
Seal the bag and massage all the ingredients together until evenly coated. Poke three small holes in the top of the bag to allow steam to escape.
Place in the oven on middle shelf and cook for 60 -70 minutes, until the tails are soft.
Remove the bag from the oven but leave the bag closed to steam for a further 10 minutes.
Put the sheep tails and liquid from the bag into a container and in the fridge to set for 1 hour.
Remove from the fridge and heat a griddle pan on high.
Grill the sheep tails until crispy and slightly charred. Heat the sauce in a pot and pour over the sheep tails once they’re done on the grill.
Sweet Potato & Carrot Mash
Preheat the oven to 170C.
Mix the sweet potato and carrots together. Toss them through the olive oil, thyme, Robertson’s Atlantic Sea Salt and Robertson’s Black Pepper.
Spread them over a tray and roast in the oven until very soft, 50-60 minutes. Toss every 15 minutes.
Remove them from the oven and put the sweet potato and carrots into a bowl with the Knorr Oxtail & Vegetable Soup, butter and cream and mash or blend until smooth. Add an extra dash of cream or hot water if you need to loosen it up more.
Season with Robertson’s Atlantic Sea Salt & Robertson’s Black Pepper to taste.

Similar filters

Try our Menu Planner

Try our Menu Planner

Simply answer a few dietary questions and we will serve you a personalised weekly menu featuring recipes that suit your needs.