- 1 kg leg of lamb
- 4 sprigs thyme
- 4 sprigs marjoram
- 4 sprigs rosemary
- 1⁄2 teaspoon fennel seed
- 250 ml buttermilk
Directions See How It's Made
- 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).
- In a glass bowl mix the buttermilk and herbs and fennel seeds. Add the meat and mix well.
- Place in refrigerator for 2 days.
- Preheat oven t 160°C.
- Remove meat and marinade to a oven proof dish with a lid and bake for 2 hours.