Lamsbout in Karnemelk - Lamb in 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.