These were absolutely stunning. Spiced lamb kebabs with cumin and aleppo, skewered on bay and rosemary stalks before being slowly grilled over charcoal and brushed with butter. The herb skewers add flavour from within while the smoking leaves add a lovely depth. Served with a warm garlic sauce, I’m already looking forward to making these again. We are lucky to have some of the most sustainable lamb in the world here in the UK, produced to incredibly high welfare standards. Follow @simplybeefandlamb for more recipes! #lovelamb I might also add the recipe. 500g lamb 1 tbsp of cumin 1tsp of smoked paprika 1tsp of Aleppo chilli 2 whole heads of garlic 300ml of milk Bay and rosemary skewers (but of course a normal kebab skewer will work too)