Christmas time is always special. It’s the season of the three F’s: Family, Friends and Food; and over here, we believe the food tastes even better when it’s cooked over the fire. While family and friends warm the heart, it’s the Christmas meals that bring people together. The “just one more bite” moments, the trifle-induced food coma, the second, third and fifth helpings, that’s what a South African Christmas is made of.

This year, we’ve teamed up with Frankie Fenner Meat Merchants to bring you the best ethically sourced Christmas meats. These are perfect for fire cooking, braai-style Christmas meals, and holiday feasts that belong outdoors. And of course, every recipe below uses the Donkey Long Tong 80cm for managing your fire, and the Donkey Tong 69cm for braaiing your Christmas meat perfectly.

We’ve also added some Suzelle DIY braai hacks throughout to help you this festive season. You can also shop the Suzelle DIY Bundle Deal on our website right now.

Let’s get you cooking.

1. Christmas Gammon recipe

A true crowd favourite! Frankie Fenner Meat Merchant gammons come in at 2kg and feed 6-8 people. Free-range, gently smoked and brined in-house, they’re made to be roasted or boiled, but honestly, finishing it over the fire gives unmatched Christmas flavour.

How to Cook Your Christmas Gammon

Roast Method (recommended for fire finish):

1. Roast in the oven at 160°C, 40 minutes per kg (so ±80 minutes for a 2kg gammon).

2. Once cooked, crank the heat to 220°C, glaze generously and roast for 15 minutes.

3. Now finish it over the fire: Use your Donkey Long Tong 80cm to spread and manage the coals for even heat, and your Donkey Tong 69cm to rotate and glaze the gammon over the flame until caramelised.
   
   

Boil Method:

1. Add gammon to a pot with cold water (or Coca-Cola/lemonade), herbs and aromatics.

2. Bring to a boil, then simmer for 40 minutes per 500g + 20 minutes.

3. Remove from pot, pat dry, smother with glaze, and sear over the fire.
   

Image by Frankie Fenner Meat Merchants

BRAAI HACK:
To get your Christmas fire started quickly and naturally, use a DIY Firestarter: simply fill an empty egg carton with charcoal and add your Donkey Long Tong wrapping paper. It burns beautifully and gets your braai going fast.

2. Christmas Cote de Boeuf Over the Coals

A dramatic, flavour-packed centrepiece. Dry-aged for 21 days and cut from the ribeye with a beautiful frenched bone, this is the showstopper for people who believe that Christmas belongs around a fire.

Cooking Instructions (Fire Method - our favourite)

1. Season generously with salt, pepper, rosemary and a touch of oil.

2. Build a two-zone fire and position the steak over medium heat using your Donkey Long Tong 80cm to move coals around.

3. Sear 3-5 minutes per side, basting with butter.

4. Finish indirectly until medium rare (±10–12 minutes).

5. Flip with the Donkey Tong 69cm and check doneness.

This is perfect for a Christmas braai if you're looking for great Christmas meat.

Image by Frankie Fenner Meat Merchants

BRAAI HACK:
Before searing, clean your grid Suzelle-style: slice a lemon, salt the open side, and scrub it over the hot grill using your Donkey Long Tong. It’s a natural degreaser and ideal for Christmas beef on the braai.

3. Venison Loin with Festive Mustard Rub (Impala)

A proudly local option and one of the most ethical meats available in South Africa. These Impala loins from the Northern and Eastern Cape are rubbed in mustard, black pepper and rosemary. It’s a simple, bold flavour that’s perfect for the fire.

How to Cook It (Always over the fire)

1. Build a hot but controlled fire using your Donkey Long Tong 80cm.

2. Place the loins over medium-high heat and cook to rare or medium-rare (internal temp 50–55°C for those of you who enjoy using a meat thermometer).

3. Take it off the fire and enjoy!
   

This is the go to game meat Christmas idea if you’re looking for something creative and love a good venison recipe. 

Image by Frankie Fenner Meat Merchants

BRAAI HACK:
Keep things tidy with a Roller Towel Holder: cut the middle bottom of a plastic clothing hanger, slide your roller towel on, and hang it near your braai station. Perfect for quick clean-ups during Christmas fire cooking.

4. Slow-Cooked Stuffed Lamb Shoulder (Salsa Verde)

A fully deboned lamb shoulder rolled and tied with Frankie Fenner’s Salsa Verde. It’s fragrant, juicy and perfect as a long cook on a coal bed.

Cooking Method

1. Preheat your oven to 140°C.

2. Place the lamb in a tray with wine or stock and cook for 5 hours covered.

3. Now finish over the coals:
   

• Use your Donkey Long Tong 80cm to pull glowing coals beneath the lamb for a final blast.

• Remove foil and crisp the outside for 15 minutes.

This Christmas lamb shoulder fire recipe will have all your guests craving more.

Image by Frankie Fenner Meat Merchants

BRAAI HACK:
Start your coals evenly using a DIY Charcoal Chimney: punch holes into a big tin can, fill with charcoal, and light from the bottom. It creates perfectly consistent heat for slow-cooked lamb.

Final Thoughts: Christmas Tastes Better Over the Fire

Whether you're preparing fire-roasted gammon, coal-seared Cote de Boeuf, Christmas venison, or slow-cooked lamb, cooking outdoors brings that unmistakable festive flavour. With ethically sourced meat from Frankie Fenner and the right tools from Donkey Long Tong, your Christmas meal will be one they talk about well into the New Year.

This Christmas, gather your people, build your fire, and cook something unforgettable.