Lamb in buttermilk

600gr Lamb (from leg)
A handful of thyme leaves
A handful of marjoram leaves
A handful of rosemary springs
½ tsp of fennel seeds
1 cup buttermilk

Cut the lamb in large cubes and sprinkle with salt and pepper to taste. Mix the buttermilk with the thyme, marjoram and rosemary leaves and fennel seeds and pour this over the lamb. Marinate the lamb for 2 days in the fridge. Put the meat in an oven dish and bake 2 hours at 165 degrees Celsius.
The acid content of buttermilk will soften the meat and the taste would have taken away the strong flavor if people would have used a not-so-soft lamb which was already adolescent or even adult sheep.

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