Lamb Necks on the braai

by Kyla Van Heerden
825 views
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

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

Ingredients

  • 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

Instructions

  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.

You may also like

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!