This fruit-forward Merlot’s ripe berry notes and bright acidity pair beautifully with smoky lamb boerewors and tangy tomato smoor.

A fresh take on a South African favourite, these lamb boerewors rolls bring together everything we love about a braai – bold flavour, simplicity and great food shared in good company. The baby tomato smoor adds just the right balance of sweetness and edge, brightening the richness of the boerewors while adding a burst of freshness to every bite.

Bursting with aromas of ripe red and blackberries, pomegranate and cherry, our Canned Merlot 2025 complements the lamb’s savoury spice and the tomato’s juicy brightness with ease. Medium-bodied with a lively acidity, it keeps each mouthful balanced and moreish. Say ‘yes you can’ to braai season paired with a merlot that’s easy to pour, delightful to drink and made for simple yet delicious food.

Lamb Boerewors Roll with Roasted Tomatoes & Onions

Ingredients: (makes 6)

For the roasted tomato mix:

500 g baby cherry/rosa tomatoes
1 red onion, sliced into slivers
4 Tbsp extra virgin olive oil
salt & pepper, to taste
2 tsp sugar
2 Tbsp red wine vinegar

For the boerewors rolls:

6 hotdog buns
butter, for spreading
about 500-600 g lamb boerewors (enough for 6 portions)
fresh coriander leaves (or mint leaves), optional

Method:

Prepare the tomato mixture: Preheat the oven to 160°C. Arrange the tomatoes and onions on a baking tray. Drizzle with oil, season with salt & pepper, sprinkle with sugar and vinegar. Roast for about 45 minutes, then remove from the oven and set aside.

Assemble: Slice the buns open lengthways, then butter the cut sides. Braai/grill the wors until charred but still juicy, then top each bun with a piece of wors and some of the roasted tomato mixture. Top with coriander (optional) and serve at once.