Lamsbout in Karnemelk - Lamb in Buttermilk
- Ready In:
- 2hrs 15mins
- Ingredients:
- 6
- 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
- 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.
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RECIPE SUBMITTED BY
Coasty
Australia
Recently relocated to Queensland, warmer seas for sailing and fishing. Aside from cooking for my family I do cake decorating (mainly wedding cakes) and recently unusual jams - adding spices and herb - and preserves and cheese making