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(Victor Sack) said:
>Damsel > wrote:
>
>> What would be a good cut for use in kabobs? I know absolutely nothing
>> about lamb, so be kind. 
>
>Best are saddle, (hind) leg, and shoulder, in that order. For kebabs,
>avoid frozen lamb - use fresh, locally produced meat if possible. Meat
>of young lamb, especially saddle, can be so tender as to need no
>marinating. Cut the meat, trimmed of external fat, into 1-1.5-inch
>cubes, all the same size, if possible. If marinating is needed or
>desired, use dry white wine and finely minced onions. In the last 1.5
>hour add kefir or plain yoghurt to the marinade. Pat dry, thread on
>skewers and grill over hot coals (about 4 inches above them), turning
>and painting the meat with fat (but take care that the dripping fat
>doesn't burn - put a vessel with water underneath). For pink meat,
>about 10-12 minutes should suffice, for well-done about 15.
Victor! You're still among us! I'll drop you a line sometime tonight.
Thank you for the specific information. It'll help a lot, since I've never
skewered and grilled anything in my life.
Carol
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