Traditional German Roasted Lamb Recipe – Oma's Lammbraten

by: Gerhild Fulson  / Using her extensive experience and cultural knowledge, Oma Gerhild provides trusted, authentic, and easy-to-follow German recipes both here and in her many cookbooks.

Jump to recipe ⇣

Roasted Lamb, served German style. Try making this scrumptious meal for a dinner party and WOW everyone with the astounding flavors.

This roasted lamb recipe, aka Lammbraten, is especially delicious for Easter dinner. A German tradition, it's great all year long.  

Although not as common or traditional as beef and pork, lamb is becoming more widespread with the increase of immigrants to Germany.

One of the best lambs to eat in Germany are the Salt Meadow Lambs. These are lambs that have been raised in Schleswig-Holstein on the dykes. Their food is the salt grasses. The meat, saltier? No, just tastier!

Whenever we visited the northern part of Germany, near Bredstedt in Nordfriesland, we often walked along the dykes. Fresh sea air. Little lambs frolicking about. Peaceful. 

We walked right among the sheep. One just needs to watch where one is stepping ;)

In some places, there are beaches. Often we'd also walk out to the Hallig. These are small, unprotected or slightly protected marsh islands off the coastline. With the tide out, one could walk right out to them. Once just had to be careful to be back before the tide turned.

It was always a treat to go to a local restaurant that overlooks the water. Local food was always an attraction. Lamb was typically on the menu.

I have to admit, we rarely had lamb at home growing up. My Mutti seldom made it. That was probably because of the cost of it here in southern Ontario, Canada.

However, if one can find a good source, then one is in for a treat. The tender meat has a distinctive flavor and is often enhanced with garlic, and in my recipe below, with mustard.

Ready to make this roast lamb?

Print Recipe

Traditional German Roasted Lamb Recipe – Oma's Lammbraten

This roasted lamb recipe, aka Lammbraten, is especially delicious for Easter dinner. A German tradition, it's great all year long.  

Although not as common or traditional as beef and pork, lamb is becoming more widespread with the increase of immigrants to Germany.

Prep Time 15 minutes + overnight marinate

Roast Time 2 hours

Total Time 2.25 hours + overnight marinate

Servings:

Makes 8 - 10 servings

Ingredients:

• 4 - 5 pounds leg of lamb
• 6 cups buttermilk
• ½ cup butter, room temperature
• 2 tablespoons mustard
• 2 tablespoons tomato paste
• 2 tablespoons fresh basil and rosemary, finely chopped (if desired)
• 2 cloves garlic, crushed
• 1 teaspoon salt 
• freshly ground pepper
• 1 cup white wine
• 1 tablespoon cornstarch and a bit of cold water
• ½ cup whipping cream

Instructions:

1. Place the lamb roast into the buttermilk and marinate overnight in the fridge.
2. Preheat oven to 350°F.
3. Remove roast from buttermilk, rinse, and pat dry. (discard buttermilk)
4. Mix together the butter, mustard, tomato paste, basil, rosemary, garlic, salt, and pepper into a paste. Spread over the lamb roast.
5. Place roast onto a rack in the roasting pan and roast for about 2  hours or until internal temperature reaches 160°F.
6. Remove roast from roasting pan and let it rest, tenting with foil until you make the gravy.
7. De-glaze the roasting pan with the wine. 
8. Add the cornstarch dissolved in a bit of cold water to thicken gravy. Add whipping cream and stir. Season with salt and pepper, if needed.

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Click to Take a look at more meat recipes

Join Oma's Kaffeeklatsch

 

Come for coffee & cake (virtually!), & you’ll discover new things about German food, recipes, & all things German (including our new “Little Nibbles” tidbits).

 

Get my “Top 10 Favorite German Recipes” ebook & more … all delivered free right to your inbox from me, Oma Gerhild 🥰

 

Email address

First name

CLICK TO JOIN NOW

Thanks for joining!

Keep your eyes on your inbox for my email. 

---

Follow Oma on Social Media:

instagramyoutubefacebookpinterest

Comments?  Questions?

You can leave a comment about this recipe or ask a question...

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

Meet with us around Oma's virtual table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

Recent Articles

• 
• 

1. 10 One-Pot Comfort Food Recipes

   Mar 10, 25 08:35 PM

   
   These one-pot comfort food recipes bring the rich, hearty flavors of German cuisine to your kitchen in a minimal-fuss way.

   Read More

2. German Poppy Seed Roll – Oma's Mohnrolle / Mohnstriezel

   Mar 09, 25 11:21 AM

   
   Oma's poppy seed roll, Mohnrolle, is so easy to make. Use your bread machine to whip up the dough, mix the filling (or use canned), roll it all together, bake, and ENJOY! Yes, that easy!

   Read More

3. Traditional German Apple Cake Recipe – Oma's Versunkener Apfelkuchen

   Mar 07, 25 04:08 PM

   
   This German apple cake always looks amazing and tastes scrumptious! So quick and easy to make, it's just like Oma's versunkener Apfelkuchen served fresh from the oven.

   Read More

---




Traditional German Roasted Lamb Recipe – Oma's Lammbraten Rezept



By Oma Gerhild Fulson





This roasted lamb recipe is especially delicious for Easter dinner. A German tradition, it's great all year long.


Ingredients: leg of lamb, buttermilk, butter, mustard, tomato paste, seasonings, garlic, white wine, cornstarch, whipping cream,

For the full recipe, scroll up ...

Let's connect...

From Oma's heart
to your table

Complete your set today - order now!

More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.