1
Run a small skewer through them, and tie them on the spit.
2
Run a small skewer into the legs and through the tail.
3
Run a small skewer through each, to keep it open.
4
Fasten neck with wooden pick or small skewer.
5
Prick with a small skewer, strew with large carraway comfits, and bake slowly, a pale brown.
6
Drain the marinated diced lamb and place on the 8 small skewers.
7
Roll into small balls and place on the 8 small skewers.
8
Lamb and cheese kebabs: place the cheese sticks on 8 small skewers then wrap in the finely sliced lamb.
9
Strips of bacon or salt pork tied to the outside or fastened with small skewers improve the flavor of the meat.