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