Shoulder of lamb in buttermilk

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Lamb

By Food24 November 03 2009
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Ingredients (10)

1.00 lamb — shoulder, deboned
1.00 Buttermilk
coriander — ground
salt
freshly ground black pepper
1.00 lamb — shoulder, deboned
1.00 Buttermilk
coriander — ground
salt
freshly ground black pepper
Tap for ingredients
Tap for ingredients

Method:

Pour the buttermilk over the shoulder of lamb and season with coriander. Marinate for three days in the fridge, turning every now and then. Remove from the marinade and season to taste with salt and pepper. Braai over slow coals until done. Serve with pot bread and slaphakseentjies (cooked onion salad).



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