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Lamb Shashlik with Tail Fat
Meat

Lamb Shashlik with Tail Fat

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🕐 30 min 👁 1 Channel post →

A juicy lamb roll studded with tail fat that keeps the meat tender and moist throughout cooking—no drying out.

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Ingredients

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Method

1

Butterfly the lamb (leg or shoulder) by slicing lengthwise along the grain, almost all the way through, then open it up into one large thin sheet about ½ to ¾ inch thick. Slice the tail fat into thin sheets.

2

Cover the meat with plastic wrap on both sides and pound it out evenly with a meat mallet.

3

Season the whole surface generously with salt and pepper, then lay the tail fat slices in an even layer across the top, leaving about ½ to ¾ inch uncovered on all edges.

4

Roll the meat up tightly lengthwise, tucking in the edges as you go. Wrap it snugly in several layers of plastic wrap and refrigerate for exactly 30 minutes. This sets the shape so it'll slice cleanly.

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