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.
- Serves: 4 generous servings
- Recipe Category: Meat lamb, Traditional homegrown south african recipes
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Products in this recipe:
Garlic Pepper Seasoning, Sticky Plum & Soy Marinade & Baste, Beef Flavour Stock Powder
You Will Need:
Ina’s Tip
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.
VariationInstead of Garlic Pepper use Rosemary & Olive Seasoning.
Instead of Sticky Plum & Soy Marinade & Baste use Barbeque Marinade.
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.
- Serves: 4 generous servings
- Recipe Category: Meat lamb, traditional homegrown south african recipes
-
Products in this recipe:
Garlic Pepper Seasoning, Sticky Plum & Soy Marinade & Baste, Beef Flavour Stock Powder
You Will Need:
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.
VariationInstead of Garlic Pepper use Rosemary & Olive Seasoning.
Instead of Sticky Plum & Soy Marinade & Baste use Barbeque Marinade.