Description
Slow Roasted Buttermilk Lamb, tender juicy meat with a crunchy, crispy top.
Ingredients
Scale
- 2kg lamb shoulder, bone in (leg is good too)
- ¾ cup buttermilk
- ¾ cup water
- salt & pepper
Instructions
Combine the lamb and buttermilk in a deep baking dish, season well with salt and pepper, cover and marinate overnight.
Preheat oven to 160C. (140C fan forced)
Uncover lamb, add water and place in oven to bake for 3½ hours, basting every hour or so with cooking liquid.
Remove from oven, cover and rest for 10 minutes, then shred with a fork and serve.
- Prep Time: overnight
- Cook Time: 3½ hours
- Category: DINNER