Supposedly it's the last proper summer weekend on the Munich Rubble Plain, so firing up the barbecue is a no-brainer. Last week I made haxe in the smoker, today it was the same cut from a lamb. This will not be smoked, though, I went for a midly oriental version.
I am a huge fan of lamb, but I have never cooked it low and slow so far. So it was high time to settle this discgrace.