Lamsbout In Karnemelk - Lamb In Buttermilk - cooking recipe

Ingredients

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

Preparation

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\u00b0C.
Remove meat and marinade to a oven proof dish with a lid and bake for 2 hours.