Spice up your inbox with FREE German recipes and an exclusive free recipe ebook!
Recipe Cards now available in the Just Like Oma Shop!
Spice up your inbox with FREE German recipes and an exclusive free recipe ebook!
- Home
- German Beef Recipes
- Roasted Lamb
Oma's Traditional German Roasted Lamb (Lammbraten)
by: Gerhild Fulson / Oma Gerhild shares German recipes rooted in family tradition.
Updated on January 6, 2026
Roast lamb recipe with a German twist—this one’s marinated in buttermilk for extra tenderness and flavor. It’s a special-occasion dish made surprisingly simple.
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 in immigrants to Germany.
Oma's Recipe Rundown
- Ease of Making: Moderate — requires an overnight buttermilk marinade and about 2 hours of roasting.
- Taste: Tender, flavorful lamb with a creamy, herbed gravy that's perfect for special occasions.
- Top Tip: Marinate the lamb overnight in buttermilk to tenderize and enhance flavor.
- Gluten-Free: Yes, as long as you ensure all ingredients, like mustard and tomato paste, are gluten-free.
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.
From Oma's heart to your table
Complete your set today - order now!
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.
Oma Says,
Mutti made a green bean stew that was just a bit different than her regular green bean soup. I'm totally thinking it had lamb in it (since I found a recipe for it in her handwritten cookbook).
She probably didn't tell us we were eating lamb meat because she knew we'd probably not eat it is we knew it was from little lambies. And, I think that probably was the same for eating roast lamb. She just didn't tell us until we were older.
Traditional German Roasted Lamb Recipe – Oma's Lammbraten
Traditional German roasted lamb (lammbraten) marinated in buttermilk, then roasted to tender perfection. Perfect for Easter or any special occasion.
Prep Time:
15 minutes
Cook Time:
2 hours
Total Time:
2 hours 15 minutes + 12 hours to marinate
Servings:
Makes 8-10 servings
Ingredients:
- 4 - 5 pounds (1.8 - 2.3 kilograms) leg of lamb
- 6 cups (1.4 liters) buttermilk
- ½ cup (114 grams) butter, room temperature
- 2 tablespoons (30 milliliters) mustard
- 2 tablespoons (30 grams) tomato paste
- 2 tablespoons (6 grams) each finely chopped fresh basil and rosemary (optional)
- 2 garlic cloves, crushed
- 1 teaspoon (6 grams) salt, plus more to taste
- freshly ground black pepper, to taste
- 1 cup (240 milliliters) white wine
- 1 tablespoon (8 grams) cornstarch
- ½ cup (120 milliliters) heavy (whipping) cream
Instructions:
- Place the lamb in the buttermilk and marinate overnight in the fridge.
- Preheat the oven to 350°F (180°C)
- Remove the lamb from the buttermilk; rinse it and pat it dry. Discard the buttermilk.
- Mix together the butter, mustard, tomato paste, basil, rosemary, garlic, salt, and pepper into a paste. Spread it over the lamb.
- Place the lamb on the rack in a roasting pan and roast for about 2 hours, or until the internal temperature reaches 160°F (70°C).
- Remove the roast from the roasting pan and let it rest, tenting it with foil, while you make the gravy.
- Remove the fat from the pan, leaving about 1 tablespoon or so. Place the pan on the stove over medium-high heat and add the wine. Using a wooden spoon, scrape up all of the browned bits on the bottom of the pan.
- Dissolve the cornstarch in a bit of cold water. Reduce the heat and stir in just enough of the cornstarch slurry until you are satisfied with the gravy’s thickness.
- Add the heavy cream and stir. Season with additional salt and pepper, if needed.
- Slice the roast and serve with the gravy on the side.
* * * * *
Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com
Updated on January 6, 2026
You might like these
Slow Cooker Kasseler-Style Peameal Bacon Roast with Sauerkraut
This German-style peameal bacon roast with sauerkraut is my favorite hands-off slow cooker meal ... simple, hearty, and wunderbar
What cuts of meat should you buy?
Discover the essential cuts of meat for authentic German cuisine.
German Fried Liver – Oma's Rezept für gebratene Leber *
This fried liver recipe is one of those quick easy dinner recipes that you'll love.
How to Cook Sausage: Oma's Secret Method for German Grilled Bratwurst.
Discover the easy and delicious way how to cook sausage on a grill. Learn Oma's secret method for making the best German bratwurst ever, with wunderbar flavors you'll love!
Traditional German Meat Dishes: Oma's Favorite Recipes
Oma’s easy traditional German meat dishes make mealtime simple and satisfying—with classic beef, pork, chicken, and vegan dishes everyone will love.
Authentic German Bratwurst and Sauerkraut Recipe
Oma’s German bratwurst and sauerkraut recipe with authentic flavors in this dish of hearty bratwurst, tangy sauerkraut, and apples, that popular throughout Germany.
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
-
German Cabbage Recipe – Oma's Schmorkohl Rezept
Jan 04, 26 02:22 PM
My northern German braised cabbage (Schmorkohl) is traditional comfort food ... perfect with sausage and potatoes. -
Authentic German Potato Dumplings Recipe: Oma's Kartoffelknödel
Jan 04, 26 01:22 PM
German potato dumplings (kartoffelklöße) are a family favorite, the perfect side to almost any meal. I’ll show you exactly how I make them. -
Oma's Easy Weekday Salmon Casserole (Überbackener Lacks mit Spinat)
Jan 04, 26 11:35 AM
My go-to German salmon casserole with spinach, potatoes, and cheese, baked till creamy ... mega lecker!
Words to the Wise
"Don’t answer the foolish arguments of fools, or you will become as foolish as they are."
Proverbs 26:4 (NLT)
Let's connect...
From Oma's heart
to your table
Complete your set today - order now!
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.
What others are saying about Oma's cookbooks
As a German-American that is a bit culinarily challenged, this book is a true blessing...
This classic cookbook (German Meals at Oma's) has not only a variety of different recipes, but also key notes to help even those with little experience in the kitchen learn to make excellent German cuisine.
Erika Neumayer Ehrat, Owner & designer of Rare Dirndl
Discover our Just Like Oma family of websites:
Across media platforms, the Just Like Oma family of websites are celebrated for making German cooking, travel, and heritage fun & simple to understand, and easily accessible for everyone!
Copyright © | Quick German Recipes (Just like Oma) | All Rights Reserved
Powered by: Make Your Knowledge Sell!
AFFILIATE DISCLOSURE: Quick German Recipes participates in various affiliate advertising to provide a means to earn advertising fees by linking to retail websites. This website is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com and affiliated sites. I will not promote products I do not own or would not buy myself. My goal is to provide you with product information and my own personal opinions or ideas. At times, I will showcase services, programs, and products. I aim to highlight ones that you might find interesting, and if you buy future items from those companies, I may get a small share of the revenue from the sale. We are independently owned and the opinions expressed here are our own.
PHOTOGRAPHY: Throughout my site, you'll find mostly photos that I've taken in my kitchen. I also feature some reader-contributed images and curated stock IMAGES BY Deposit Photos and others, offering further perspectives on recipes and all things German.
YOU SHOULD ALWAYS PERFORM DUE DILIGENCE BEFORE BUYING GOODS OR SERVICES ONLINE.
Quick-German-recipes.com does not sell any personal information
