Slow Roasted Buttermilk Lamb

Preparation 24:00
Cook Time 03:30
Total Time 3:30
Serves 6     adjust servings



  • 1-2kg lamb shoulder, bone in. (leg is good too)
  • 3/4 cup buttermilk
  • 3/4 cup water
  • salt & pepper


Combine the lamb and buttermilk in a deep baking dish, cover tightly and marinate overnight.

Pre heat oven to 160°C.  (140°C if fan forced).

Uncover lamb, add water, season well with salt and pepper.

Bake for 3 1/2 hours, basting every hour or so with the cooking liquid.

Remove from oven, cover and rest for 10 minutes.

Recipe Notes

 I served mine with a herb salad and yoghurt.

The cooking liquid will make an amazing gravy, just add some flour and stock if needed.

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