Lamb Necks on the braai recipe

Lamb necks on the braai

Lamb necks on the braai is one of my best discoveries! With the price of lamb chops skyrocketing, you can still get your lamb fix using a more economical cut. Delicious!

Serves 4 generous servingsLamb necks preparation
2 whole lamb necks, each cut lengthwise into 2 pieces
Ina Paarman’s Rosemary & Olive Seasoning
1 onion, cut into quarters
1 whole head of garlic, cut in half through the waist
2 sprigs of fresh rosemary
2 cups (500 ml) water
2 T (30 ml) Ina Paarman’s Beef Flavour Stock Powder
Ina Paarman’s Barbeque Marinade


grilled lemon wedges
fresh rosemary

Methodlamb necks on the braai

Adjust oven rack to one slot below the middle. Preheat oven to 160°C.
Place meat (seasoned lightly with Rosemary & Olive Seasoning) into an oval casserole dish with a lid. Add onion, garlic, rosemary, water and Stock Powder. Bake for 2 hours until very tender.
Leave to cool down in the stock. Best done the day before.
Prepare a medium fire. Remove the necks from the stock and coat with Barbeque Marinade. Braai slowly, while turning and basting regularly with Marinade, until brown and crispy on the outside.
Pre-cook the lamb necks in a slow oven the day before.

Ina’s Tip

The stock can be frozen and used for a soup, in a potjie or lamb curry.



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