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 more economical cut. Delicious! Another homegrown South African recipe.


  • 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

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.



Instead of Garlic Pepper Seasoning use Rosemary & Olive Seasoning.

Instead of Sticky Plum & Soy Marinade & Baste use Barbeque Marinade.

Ina's Tip

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

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