This is one of my best potjies. Lamb neck potjie is one that is underused and the meat that is hugely underrated, however it works extremely well in a potjie.

Lamb neck is not too traditional, however it is a cheaper cut of meat and the mix of fat turns into a great gravy.

Ingredients (serves 4-6)

1 KG Lamb Neck Fillet (cubed)
10 Whole baby onions (peel but don’t chop up)
Olive Oil
Handful chopped parsley
125ml Red wine
1 Cup Boiling Water
1 block beef stock, crumbled
1 block lamb stock, crumbled
2 Large potatoes (cubed)
500ml Green beans, cut up
1 Bunch of carrots, sliced
4 Celery sticks, chopped
1 red/orange chilli pepper (chopped up)
4 Garlic cloves
1 Tbsp chilli powder
1 tsp. Black Pepper
Packet of Brown onion soup

Lamb potjie2__1413190452_105.237.198.149Potjie Time

Add some olive oil to the potjie, add the meat and seal it (ensuring all sides are browned)
Remove the meat and then brown the onions
Replace the meat and cover with the stock and red wine
Let this simmer for 1 hour
Place the parsley in the mix and then layer with potatoes, carrots and green beans
Simmer for 1 hour
Place the celery, pepper, garlic, chilli powder, black pepper and onion soup on the top of the mix (ensuring to cover the top)
Simmer for 3 hours.


4 Lamb Chops
2 Crushed Garlic cloves
1 Tbsp. fresh rosemary leaves
1 Tsp. crushed thyme
Coarse sea salt
2 -3 Tbsp olive oil


Grab a food processor and add the garlic, rosemary, thyme and salt. Mix until it’s all combined and then add the olive oil

Lamb Chop recipe

Rub this on both sides of the lamb chops and then put them in the fridge to marinade for 1-2 hours. Take them out about half an hour before so that the lamb gets up to room temperature.


Throw the chops on a very high heat, sealing them on each side for 2 minutes. For medium-rare dependant on heat total cooking time will be about 8-10 minutes in total.