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 much more economical cut. Delicious!
Serves 4 Preparation time 15 minutes plus overnight marinating time Cooking time 2½ hours
• 2 whole lamb necks, each cut lengthwise
into 2 pieces • Ina Paarman’s Rosemary & Olive
Seasoning • 1 onion, cut into quarters • 1 whole garlic bulb, cut in half
horizontally • 2 sprigs fresh rosemary • 2 cups (500ml) water • 2 tablespoons (30ml) Ina Paarman’s Beef Stock Powder • Ina Paarman’s BBQ Marinade • grilled lemon wedges to garnish • fresh rosemary to garnish
This is how
Best done the day before: Adjust the oven rack to one slot below the centre and preheat the oven to 160ºC. Place the meat, lightly seasoned with Rosemary & Olive Seasoning, in an oval casserole dish with a lid. Add the onion, garlic, rosemary, water and Stock Powder. Place in the oven and roast for 2 hours until very tender. Remove from the oven and allow the meat to cool down in the stock. Remove the necks (retain the stock: see “Ina’s tip”) and put them in a ziplock bag. Coat the meat with BBQ Marinade, seal the bag and allow to marinate for at least 2 hours but preferably overnight.
Prepare a medium fire, remove the 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, caramelised onions and/or butternut.