Jordies Lamb Shank

Lamb

Posted by Chris Jordan

Ingredients

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

Method

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

Please remember to leave the bones for Wagter.

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