Lamb Necks on the Braai
October 4, 2018
Lamb neck is a delicious and much cheaper option compared to lamb chops. Lamb, rosemary and garlic are a perfect and delicious match.
- Prep: 1 hr
- Cook: 2 hrs
- Yields: Serves: 4 to 6
2 whole lamb necks, each cut lengthwise into 2 pieces
Ina Paarman’s Rosemary & Olive Seasoning
1 whole head of garlic, cut in half through the waist
2 T (30 ml) Ina Paarman’s Beef Stock Powder
1Adjust oven rack to one slot below the middle. Preheat oven to 160°C.
2Place 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.
3Leave to cool down in the stock. Best done the day before. Remove and put the necks in a zip-lock bag(If done the day before reheat briefly). Coat the necks with BBQ Marinade.
4Prepare 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.
5Serve with pickled vegetables eg. Caramelised Onions and butternut.
You must be logged in to post a comment.