1. Marinate the meat:
In a bowl, combine the olive oil, Worcestershire sauce, soy sauce, garlic, ginger, coriander, paprika, oregano, lemon juice, brown sugar, salt, and pepper. Stir well to create a marinade.
Place the meat (boerewors, lamb chops, steak, and drumsticks) into the marinade and coat well. Let it sit for at least 20 minutes, but for best results, marinate for 2–4 hours in the fridge.

2. Prepare the braai:
Get your fire going — whether you're using wood, charcoal, or a gas braai, let the coals burn down until they're glowing hot. You want a medium-high heat, as too high of a heat will burn the meat before it’s cooked through.

3. Cook the meat:

• Boerewors: Grill the boerewors in a spiral or straight, turning occasionally for even cooking. It usually takes about 15–20 minutes, depending on the thickness.
• Lamb chops: Grill for about 5–7 minutes per side for medium-rare, or longer if you prefer them well done.
• Steaks: Grill the steaks for about 4–5 minutes per side, depending on thickness and preferred doneness.
• Chicken drumsticks: Grill the drumsticks for 20–25 minutes, turning regularly to ensure they cook through and become golden and crispy.

4. Baste:
If you have extra marinade, baste the meat every so often while it grills to keep it moist and flavorful.

5. Check doneness:
For lamb chops and steak, you can check doneness with a meat thermometer (medium-rare is around 57°C, medium is around 63°C). For chicken, ensure the internal temperature reaches 75°C.