Deboned Lamb Shoulder in Buttermilk


Preparation Time: 20 mins

Cooking Time: 1 hour

Serves: 4-6


About 800 g deboned lamb shoulder blade
3 cloves garlic, peeled and thinly sliced
1 sprig rosemary, divided in small pieces
1 large sprig rosemary for basting

Buttermilk marinade

250 ml (1 cup) buttermilk or plain unflavoured yoghurt
60 ml (1/4 cup) olive oil
30 ml (2 Tbsp) fresh lemon juice
15 ml (1 Tbsp) chopped root ginger
2 cloves garlic, crushed
salt and freshly ground black pepper to taste


Cut incisions in skin of lamb and place garlic slices and a small sprig of rosemary in each.

Marinade: Mix all ingredients together and pour over meat. Cover and marinate in refrigerator for 4 - 6 hours, or overnight if preferred.

Place lamb in preheated oven at 160 °C for 20 - 25 minutes per 500 g, plus an additional 20 minutes for medium-done. Use sprig rosemary to baste lamb frequently during cooking with marinade. Leave in a warm place for about 10 minutes before carving.


Substitute rosemary with any other herbs of choice.

This is an online marketing system for farm produce. For more information please contact me at We facilitate the end user to place his orders directly to the farmer. We only select farmers producing high quality products.


Your Cart

More Information