Each lamb has
gourmet meat in the lower back, i.e. lower loin and kidney
parts of the back. The main thing is to cook it correctly and not to overdry if you
cook it on the grill. The meat at the exit pleases us with its tenderness, juiciness,
- Mutton 1000 g (saddle)
- Salt 1,5 tsp
- Freshly ground black pepper 2 tsp
- Bulb onions 3 PC.
How do we cook lamb skewers on the grill? The lamb saddle meat is cut into pieces 1.5 – 2 cm thick. We carefully sort through the pieces and remove the bone chips. We rinse and blot moisture that we do not need with paper towels.
Remove the peel from the onion, cut into half rings, pour it with salt and knead manually until the juice appears. Sprinkle the meat with freshly ground black pepper and mix with onions. Leave to marinate in the refrigerator for an hour.
While the meat is pickled, you can prepare a barbecue, light firewood. When the coals are ready for cooking on them, put the meat on the grill at a height of 10 cm above the coals.
Turn the pieces over every minute. After 8 – 9 minutes, the kebab from the lamb saddle is ready. For fidelity, you can try its readiness with a sharp knife, but the less it is above the coals, the more tender the finished meat of a lamb saddle. Bon Appetit!