Method
Adjust oven rack to one slot below the
middle. Preheat oven to 160°C.
Place meat (seasoned lightly with Rosemary & Olive Seasoning) into a 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. Remove and put
the necks in a zip-lock bag, see Ina's
Tip. (If done the day before reheat
briefly). Coat the necks with BBQ Marinade.
Prepare a medium fire, remove 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 eg. Caramelised Onions and butternut.
Garnish:
Lemon wedges and fresh rosemary
Ina's Tip
The stock can be frozen and used for a
soup, in a potjie or lamb curry.