1. 2 tbs cooking oil
  2. 2 large onions, chopped
  3. 14 lamb neck chops
  4. 250g bacon, diced
  5. 16 small potatoes, peeled and quartered
  6. 1 small cabbage, cut in 8 pieces
  7. dash of lemon juice with 500ml water
  8. dash of mixed herbs
  9. salt and black pepper to taste


  • Heat the oil in a medium-size potjie, then fry the onions, bacon and lamb chops for about ½ hour, stirring from time to time. Cover with lid and leave to cook for about 45 minutes.
  • Open pot, stir, then add layer of potatoes, finishing off with the cabbage. Add the water/lemon juice mixture, herbs and spices. (Don’t stir yet)
  • Cover with lid and cook for about another 2 hours slowly over medium coals; check if there’s enough water after a while, and add more if necessary.
  • Stir through ; the meat should fall off the bones.

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