2 ORIENTAL LAMB NECK WITH RAINBOW COLESLAW

Whole lamb neck is a tasty cut that’s hugely undervalued. For this recipe, we finish it on the braai in true South African tradition.

SERVES 6-8 PREPARATION: 15 MIN COOKING: 40 MIN

LAMB NECK 4 lamb necks, halved lengthways (ask your butcher to do it) 1 onion, quartered 2 bay leaves 6 whole peppercorns BASTING SAUCE 60ml (¼c) brown sugar 60ml (¼c) honey (or more brown sugar) t – teaspoon/s T – tablespoon/s 30ml (2T) Worcester sauce 15ml (1T) soy sauce 2 garlic cloves, chopped 5cm fresh ginger, peeled and grated 1 chilli, chopped (optional) 1,25ml (¼t) Chinese five-spice mixture (optional) RAINBOW COLESLAW ½ green cabbage, shredded 1 red cabbage, shredded 6 carrots, peeled and cut into ribbons with a veggie peeler 1 red onion, thinly sliced handful of fresh coriander, roughly chopped 1-2 chillies, chopped DRESSING 125ml (½c) mayonnaise 125ml (½c) plain yoghurt 15ml (1T) condensed milk or castor sugar salt and freshly ground pepper handful of fresh coriander, chopped

Build a fire with enough coals to finish off the meat on the braai. Put a stand in the coals and keep a braai grid handy. 1 Lamb neck Put the meat, onion, bay leaves and peppercorns in a pressure cooker, cover with water and cook under c – cup/s pressure for 20 minutes. Remove from the pot and set aside. 2 Basting sauce In the meantime, put all the ingredients in a saucepan and heat, stirring continuously, until the sugar has dissolved. 3 Liberally brush the meat with the basting sauce and braai until sticky and lightly charred. Keep brushing basting sauce on the meat throughout the braaiing time. 4 Salad Mix all the ingredients in a large bowl. 5 Dressing Whisk together all the ingredients in a jug and pour over the salad. Mix well and serve with the meat.

To save time on the day, prepare the basting sauce and pressure cook the meat the previous day. Store in the fridge then finish off the meat over the coals before serving.