Recipe for Lamb Necks on the Braai – far more economical than lamb chops

Ingredients
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

How to
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. 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 eg. Caramelised Onions and butternut.

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