It’s the weekend again, and a long one too – perfect for planning a long, slow potjie for a late winter feast.
1 x whole 2 kg lamb’s neckDice carrots, chop onions and slice leeks. Sauté in olive oil in the potjie over a few coals.
Add neck and lamb shoulder pieces to the mix in the pot, stir, and cook for 5 minutes. Add lavender sprigs.Bring to a simmer and cook over hot coals for 3 hours.Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the
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