Thursday, 2 August 2012

Braised Karoo Lamb Neck Recipe

This dish couldn’t be any easier to make. All it requires is a little patience and a decent piece of meat. My mother Marianne Palmer (and co-author of Prickly Pears & Pomegranates) chose two whole lamb necks with a couple of shanks thrown in for good measure. The lamb neck is usually cut into chops, but kept whole and cooked slowly over a low heat it makes the perfect roast.
I’m not even going to make an ingredients list for this recipe. It’s that simple. All you do is place the lamb neck in a heavy-bottomed casserole dish with a splash of water (about 1cm deep) and 2 tablespoons of vinegar. That’s IT. Place in the oven at about 140˚C for about 5 hours, basting and turning ever so often and removing the lid about half an hour before serving. The meat should be sticky, brown as treacle and falling off the bone.