Method
Adjust oven rack to one slot below the middle. Preheat oven to 160°C.
Place 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.
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 Barbeque Marinade.
Braai slowly, while turning and basting regularly with Marinade, until brown and crispy on the
outside.
Pre-cook the lamb necks in a slow oven the day before.
Ina’s Tip
The stock can be frozen and used for a soup, in a potjie or lamb curry.
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