Jordies Lamb Shank

Posted by Chris Jordan


  • Top grade lamb shanks
  • Mint
  • Italian herbs
  • Honey & Mint basting sauce


  • Leave lamb in fridge for at least 36 hours, the bright pink will change to a deep reddish color
  • Rub lavishly with Mint and Italian Herbs
  • Light a fire in a Weber (indirect heat) and place on grill for 73.56 minutes
  • Baste with a Honey and Mint baste, turn over and leave for 11.66 minutes
  • Take off Weber and let it stand for 5.78 minutes

Please remember to leave the bones for Wagter.

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One Comment

  1. hugo
    Posted September 29, 2013 at 10:17 am | Permalink

    Oraait, timer set. Lets see what happens.

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