Lamb neck is a great cut for skewers, but pieces of leg with a bit of fat on them are also an excellent choice. Ingredients 600g lamb neck or leg, cut into 3cm cubes 1 tbsp salt 2 tbsp olive oil, plus extra for drizzling juice of 1⁄2 lemon lemon wedges, to serve 1 tbsp lemon myrtle powder 2 tbsp ground saltbush 3 tsp ground wattleseed 1 tsp ground black pepper 1 tbsp ground cumin 1 tbsp ground coriander 1 tbsp ground turmeric 1 tsp garam masala Method Put all the ingredients for the native masala in a bowl and combine. Thoroughly mix 2-3 tbsp of the masala in with the lamb, salt, olive oil and lemon juice.
Refrigerate overnight. Thread the lamb onto metal skewers, then grill on a barbecue, turning them regularly. Baste with extra oil as they cook to keep them moist.
When cooked, rest the lamb for a few minutes, then drizzle with a little more olive oil and serve with lemon wedges. Adam’s tip: It can be tempting to make big batches of spice mixes to store, but they lose their aroma over time. Only make as much as you think you’d use in a month.
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