Lamsbout In Karnemelk - Lamb In Buttermilk

1. 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. 2

   In a glass bowl mix the buttermilk and herbs and fennel seeds. Add the meat and mix well.

3. 3

   Place in refrigerator for 2 days.

4. 4

   Preheat oven t 160u00b0C.

5. 5

   Remove meat and marinade to a oven proof dish with a lid and bake for 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.