For 4 people
Step 1 of 4
1,200 g lamb shoulder4 tablespoons extra virgin olive oil2 tablespoons oregano1 pinch gray sea salt1 pinch black pepper ground
Cut 1,200 g lamb shoulder into large 5 cm cubes. In a large container, firmly massage the meat with olive oil, lemon juice, oregano, salt, and pepper to let the flavors penetrate the fibers.