Lamb Necks on the braai

Lamb Necks on the braai

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

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 Stock Powder
  • Ina Paarman’s BBQ Marinade
Garnish
  • grilled lemon wedges
  • fresh rosemary
Method

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.

  • Lamb necks on the braai   prep shot

    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.

  • Lamb necks on the braai   dished up

    Ready to Serve with Pickled Vegetables.

Ina's Tip

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