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Ina's Lamb Fix

Ina’s lamb fix


A household name in South African food, Ina Paarman started in a garage with a very small team and a big idea. Since then she has grown her business to employ 160 people and supply her well-known brand to 25 countries around the world. She loves herbs and uses a lot in her products, as she says each herb can make a big difference in the food you cook. She relies on her heritage to make her dishes, but also keeps up with the latest trends so that her range of products is right up there with the rest of the world. When developing recipes she’s not scared to try something hundreds of times in order to get it just right, so you can be assured when we get it, the recipe is a good one. She lives by her grandmother’s mantra, ‘second best is not good enough’, believes in hard work and a happy work environment. She is a great braaier and has several books on the subject. Try out this wonderful recipe for lamb necks.


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!


YOU WILL NEED


2 whole lamb necks, each cut lengthwise
into 2 pieces
Ina Paarman’s Rosemary & Olive 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
Stock Powder
Ina Paarman’s BBQ Marinade


GARNISH


Grilled lemon wedges
Fresh rosemary


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. Remove and put the necks in a zip-lock bag. (If done the day before reheat brie y). 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