Lamb Necks on the braai

by Kyla Van Heerden
Lamb Necks on the braai

What’s better than a good old fashioned braai? A Ina Paarman. You be the judge of that though, try it now! Recipe below.

Ina Paarman
Lamb Necks on the braai

Lamb Necks on the braai

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 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 (500ml) water
  • 2 tablespoons (30ml) Ina Paarman’s Beef Flavour Stock Powder
  • Ina Paarman’s Sticky Plum & Soy Marinade & Baste


  1. Adjust oven rack to one slot below the middle. Preheat oven to 160°C.
  2. Place meat (seasoned lightly with Garlic Pepper Seasoning) into an oval casserole dish with a lid. 
  3. Add onion, garlic, rosemary, water and stock powder. 
  4. Bake for 2 hours until very tender.
  5. Leave to cool down in the stock. Best done the day before.
  6. Prepare a medium fire. Remove the necks from the stock and coat with Sticky Plum & Soy Marinade & Baste
  7. Braai slowly, while turning and basting regularly with marinade, until brown and crispy on the outside.

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