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.
Pre-cook the lamb necks in a slow oven the day before.
Leave to cool down in the stock. Best done the day before. Remove and put the necks in a zip-lock bag, see Ina's Tip. (If done the day before reheat briefly). Coat the necks with BBQ Marinade.
Prepare a medium fire, remove necks from the bag and braai slowly, while turning and basting regularly with fresh Marinade, until brown and crispy on the outside.
Serve with pickled vegetables e.g. Caramelised Onions and butternut.
Ready to Serve with Pickled Vegetables.
The stock can be frozen and used for a soup, in a potjie or lamb curry.