Directions:
- Cut the lamb into one inch chunks. Take care to remove as much fat, gristle and fascia as possible.
- Mince the onions, chop up the fresh herbs, and squeeze the lemons. Put each in a separate container.
- Take a large tupperware container and put one layer of lamb on the bottom. Sprinkle this with salt and pepper, onions, fresh herbs, and lemon juice. Continue until all ingredients are used up. Press down. If the mixture is not completely covered in juice, top up with vinegar and wine (or beer) in equal proportions (a bit less vinegar if you use wine).
- Refrigerate for 24 hours.
- Remove lamb chunks, place on skewers and roast on a barbecue. Do not overcook. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 28.86 Kcal (121 kJ) | ||
| Calories from fat | 0.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 2.71mg | 0% | |
| Potassium | 123.64mg | 3% | |
| Total Carbs | 7.68g | 3% | |
| Sugars | 2.92g | 12% | |
| Dietary Fiber | 2.2g | 9% | |
| Protein | 0.86g | 2% | |
| Vitamin C | 28.4mg | 47% | |
| Iron | 0.5mg | 3% | |
| Calcium | 21.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 33.71 Kcal (141 kJ) | ||
| Calories from fat | 0.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 3.16mg | 0% | |
| Potassium | 144.4mg | 3% | |
| Total Carbs | 8.97g | 3% | |
| Sugars | 3.41g | 12% | |
| Dietary Fiber | 2.57g | 9% | |
| Protein | 1.01g | 2% | |
| Vitamin C | 33.2mg | 47% | |
| Iron | 0.6mg | 3% | |
| Calcium | 25.4mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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