A proper slow-cooked braai classic
There are few things that beat slow-cooked lamb over a fire. This lamb neck pot roast is one of those recipes that rewards patience and makes feeding a crowd feel easy. Rich, comforting, and full of flavour, it’s the kind of dish that works just as well next to the braai as it does in the oven.
This recipe comes from Beer Country: Pots, Pans & Potjies by Carl Tessendorf and Greg Galloway, a book we really love for its relaxed, no-nonsense approach to South African cooking.
Serves
6–8 people
Prep time: ±20 minutes
Cook time: ±3–4 hours
Ingredients
The lamb
- 2 whole lamb necks
- Oil
- Sea salt
- Freshly ground black pepper
The pot
- Oil for frying
- 100 g butter
- 1 large onion, sliced
- 2 whole heads of garlic, tops cut off
- 10 pickling onions, peeled
- 2 sprigs fresh rosemary
- 330 ml lager
- 330 ml stout
- Sea salt and black pepper
To serve
- Slider rolls, buttered and toasted
- Double-cream yoghurt
- Red cabbage, finely sliced
- Salsa verde or a fresh green sauce
Method
Braai the lamb
Drizzle the lamb necks with oil and season well with salt and pepper.
Braai over hot coals until the outside is nicely browned and crusty. Set aside.
Build the pot
Heat a flat pot or cast-iron pot over medium heat. Add a splash of oil and the butter. Fry the onion until soft and lightly browned.
Place the lamb necks into the pot. Arrange the garlic heads (cut side up), pickling onions, and rosemary around the meat. Pour in the lager and stout.
Slow cook
Cover the pot and cook gently over medium-low coals, or next to the fire, for about 3 hours.
Alternatively, cook in the oven at 160°C for around 3 hours.
Check occasionally, rotate the pot if needed, and top up with a little liquid if it looks dry. The meat should be very tender and starting to fall off the bone.
Finish the gravy
Remove the lamb necks and set aside. Squeeze the softened garlic cloves into the pot and discard the skins and rosemary.
Increase the heat slightly and let the liquid reduce until it forms a rich gravy.
Pull the lamb meat off the bones and return it to the pot. Season to taste.
To serve
Pile the lamb onto toasted slider rolls.
Top with a spoon of yoghurt, some sliced red cabbage, and salsa verde.
Messy, comforting, and absolutely worth the time.
About the book
This recipe is from Beer Country: Pots, Pans & Potjies by Carl Tessendorf and Greg Galloway, a great South African cooking book filled with fire-based cooking, slow pots, and proper braai food. If you enjoy recipes like this, the book is well worth having on your shelf.