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Lamb-neck Stew

Lamb-neck Stew
Following the season 4 finale of the Ultimate Braai Master, Team Swagger Muffin shared their recipe for lamb-neck stew with us.

The show saw 13 teams travel to remote locations across South Africa for 60 days, covering 7 000 kilometres on the road. At each pit stop, host Justin Bonello and his team of judges presented the teams with a variety of cooking challenges.

Lamb-neck Stew

With the Ultimate Braai Master Season 4, Game On journey over, you can try the teams' recipes at your next braai. Try this Lamb Neck Stew recipe. Recipes Lamb-neck Stew European Print This
Serves: 20 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • For the Stew
  • 2kg lamb-neck
  • 10 garlic cloves, whole
  • 2 sprigs of rosemary
  • 1 chilli, chopped
  • 1 bottle of balsamic vinegar (about a cup)
  • 6 tins of chopped tomatoes
  • 1 sachet of tomato paste
  • 20 baby onions, peeled
  • 2 onions, roughly chopped
  • 1 glass of red wine
  • salt and cracked black pepper, to taste
  • 2 tbsp. brown sugar
  • 6 extra garlic cloves, chopped
  • a couple of extra sprigs of rosemary
  • 2 bay leaves
  • 1 bunch of carrots, peeled and sliced into rounds
  • 2 punnets of mushrooms, sliced
  • 1 punnet of baby marrows, sliced
  • Gremolata (mix together):
  • the zest of 1 lemon
  • 1 garlic clove, finely chopped
  • 1 bunch of fresh parsley, finely chopped
  • For the Root and Potato Mash
  • 1 butternut, peeled and cubed
  • 3 large sweet potatoes, peeled and cubed
  • 4 parsnips, peeled and cubed
  • 2 kg potatoes, peeled and cubed
  • salt and pepper, to taste
  • nutmeg, to taste
  • loads of butter
  • ½ a cup of milk
  • 1 big handful of grated parmesan


  1. Place the lamb in a bowl, and then add the whole garlic, rosemary, chilli and balsamic vinegar. Leave to marinate for an hour.
  2. Next, heat a potjie pot over moderate coals then add the lamb. Once browned on all sides, add the chopped onions and the leftover marinade. Stir until mixed thoroughly, and then add the wine, tins of tomato, extra chopped garlic, rosemary and bay leaves. Stir through the seasoning and sugar then leave to simmer until the sauce has thickened and the meat is tender. Add the baby onions, carrots, and the mushrooms. Once the onions are soft, add the baby marrows and keep simmering the pot for another 15 minutes. Serve on top of root-and potato mash and with a sprinkling of gremolata.
  3. For the root and potato mash: Bring a large potjie pot of water to the boil. Add all the vegetables, along with a large pinch of salt and simmer until the vegetables are soft.
  4. Drain the water, then add about half a cup of milk and loads of butter.
  5. Mash the vegetables to make a rustic mash, then add salt, pepper and nutmeg, to taste.
  6. Finish off by stirring through a large handful of grated Parmesan. Serve with the stew.

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