Lamsbout in Karnemelk - Lamb in Buttermilk

Cooking time does not include 2 days marinating time.

• Ready In: 2 hrs 15 mins
• Serves: 6

Ingredients

• 1  kg leg of lamb
• 4  sprigs thyme
• 4  sprigs marjoram
• 4  sprigs rosemary
• 1⁄2 teaspoon fennel seed
• 250  ml buttermilk

Directions

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.