Garlic Pepper Seasoning, Sticky Plum & Soy Marinade & Baste, Beef Flavour Stock Powder
You will need
2 whole lamb necks, each cut lengthwise into 2 pieces
Ina Paarman’s Garlic Pepper 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 Sticky Plum & Soy Marinade & Baste
grilled lemon wedges
fresh rosemary
The stock can be frozen and used for a soup, in a potjie or lamb curry.
Method
Adjust oven rack to one slot below the middle. Preheat oven to 160°C.
Place meat (seasoned lightly with Garlic Pepper 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 Sticky Plum & Soy Marinade & Baste. Braai slowly, while turning and basting regularly with Marinade, until brown and crispy on the outside.
Variation
Instead of Garlic Pepper use Rosemary & Olive Seasoning.
Instead of Sticky Plum & Soy Marinade & Baste use Barbeque Marinade.
