I've had a request from the glw.

[Sir C]

I thought you had made this last night?

I made kebabs with wafer thin slices of leftover leg of lamb marinated in cumin, coriander, Ras-El-Hanout, lemon juice, salt, garlic and dried mint. Hard-fried them to get a bit of a crust and served them with flatbreads, pickled chillis, hummus, chilli sauce, red cabbage macerated in lemon juice and salt, raw onion, lettuce, cucumber, tomatoes, etc.

It was, frankly, far better than the original roast lamb.

I was going to but I bottled it. I'll try on Thursday.

Lamb sounds excellent. I have ordered a whole shoulder of lamb for easter weekend slow barbecueing/smoking. I might consider slicing it thinly, marinading it in the usual suspects and then loading it onto a rotisserie to make a shawarma effort...