Sunday, 21 November 2010

Lunch anyone?

Desert catering relies on a fair amount of improvisation and resourcefulness. Whilst out there, away from all shops and supplies for 12 days, our expedition will be well fed by SAIG Travel. On a previous trip in Libya, we took one freshly butchered sheep and a second live one, for slaughter half way through the Expedition. This process works very well ensuring fresh meat most days, supplemented by bread made on an open fire, various vegetables and water drawn from wells scattered across the desert. It is a way of life that has changed little in a thousand years and the one thing that separates the tourists, with their cans of convenience food, from the overland traveller, intent on living the life of the locals on their level. However, it is still wise to pack a few Muesli Bars - just in case!

Further details of the 2011 Long Range Desert Group revisited trip here.


  1. Ah - the way to go. We used to travel in The Gibson with a piglet in a crate. If you kept it watered and fed for the duration the guy we bought them off would give you 50% for it upon safe return. Needless to say, never did one make it more than 4 or 5 days. I'm getting increasingly excited for you and your impending adventures.MORE REAL CUISINE !

  2. Obviously the way to keep meat fresh in the desert is to selectively remove one limb at a time from the live animal. This also has two other benefits: the animal can't run away, and progressively needs less feed to keep it alive. See? You don't need to be Ray Mears to work these things out......