Lamsbout in Karnemelk - Lamb in Buttermilk

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

Cooking time does not include 2 days marinating time.


  1. Debone the lamb and cut the meat into large cubes. Sprinkle with salt and pepper. (give the bone to the dog or use for stock).
  2. In a glass bowl mix the buttermilk and herbs and fennel seeds. Add the meat and mix well.
  3. Place in refrigerator for 2 days.
  4. Preheat oven t 160°C.
  5. Remove meat and marinade to a oven proof dish with a lid and bake for 2 hours.