Always buy American lamb. I’ve had lots of lamb and I find American lamb has far more superior taste and quality than imported lamb from anywhere.
Don’t over handle the lamb.
If you’re making this ahead of time, you can marinate the lamb chunks for up to 3 hours. However if you’re marinating overnight, then skip adding the salt until it’s time to skewer the lamb chunks.
You can use lamb shoulder for this recipe, but I prefer leg of lamb for it’s meatier chunkier texture.
Don’t over cook your lamb. The meat should still slightly bounce even if you prefer your lamb well done.
It’s best to allow the lamb to rest for a minimum of 2 minutes before serving so the juices distribute back smoothly into the meat.
A note on the Onion Water used int he marinade. This is made by grating the onions and then squeezing out the water ONLY from the onions.
Then use this onion water to flavor the lamb chunks. Don’t add in the grated onions because they burn on the grill and add an off flavor to the lamb!
ENJOY lamb whenever you can, it’s delicious, versatile and so good for you!