Lamb Neck

The Lamb neck cooked on the bone has delicious results. After a good few hours of cooking at a very low temperature the meat will fall away from the bone. A big favourite in a South African is a “potjie” translated means “small-pot food”, it is a dish prepared outdoors on a Braai / BBQ and is traditionally cooked in a round cast iron three-legged cauldron, and heated using small amounts of wood or charcoal. Make sure you have plenty of beer for this method of cooking as it can take up top 8 hours.

The potjie descends from the Dutch oven brought from the Netherlands to South Africa in the 17th century. The potjie is now so popular it is found in the homes and villages of people throughout Southern Africa.