I remember making these when I was in my 20s. However the older wiser me knows better. Also it is advised to make these in the colder weather months of winter because it is going to make your house extremely hot because this gets made exclusively in an oven in a small roasting pan. You will need 2 lbs or 1 1/2 kg of these yummy necks of lamb, goat, beef and veal only.
Make sure they are in big pieces. Preheat the oven to 375F or 190C. Also have this on hand too. < This is my barbecue sauce recipe on the left.> Make in advance and put to the side. Place the necks of choice in a roasting pan sprayed with cooking spray. No need to add oil because the fat will render down. Add 1 pinch of black peppercorns in a mortar and pestle and grind in to a coarse powder. Add either 1 pinch of vegtea seasoning pink salt or seasoned salt.
Cover the roasting pan and place in the oven for 1 hour for 30 minutes each. When done dip in to the barbecue sauce and place back in the oven for another 30 minutes. Remove and serve hot with a side of mashed potatoes, macaroni and cheese, coleslaw, potato salad, greens, cabbage, macaroni salad, biscuits and gravy or rice and other steemed vegetables.
