I love shoulder of lamb
There's a lot of fat and bone but that's where the flavour is.
(Zoz prayed for twink on, Tue 2 Nov 2010, 14:14, 1 reply, 15 years ago)

When done wrong it can be
abhorently fatty tasting though.

Another favourite method is deboning it, spreading the inside with an olive paste made with garlic, paprika and smoked chili, then rolled and cooked slow on a half filled charcoal bbq.

Shred with forks, insert into pitta, add condiments, die, go to heaven.
(Himjim died a little more inside on, Tue 2 Nov 2010, 14:16, Reply)

fucking hell that sounds awesome
My bbq is suitable for that sort of stuff. I need to do it.
( Vipros. clever got me this far, then tricky got me in, Tue 2 Nov 2010, 14:18, Reply)

damn that sounds good.

(lkjshaglkasjdhglkhjz lkcvl; g;aodh;owih, Tue 2 Nov 2010, 14:20, Reply)

Sounds like the best kebab ever.

(Zoz prayed for twink on, Tue 2 Nov 2010, 14:21, Reply)