I've been testing with lamb recipes lately. At last, I've decided to adopt a Mongolian style lamb. It's very popular in Northern China and usually served skewered and marinated with cumin, garlic and salt. It is a hawker food and is charcoal grilled. Instead of creating a bar snack, I used lamb tenderloin and lamb shoulder. They were slow cooked for a couple hours and then put on the grill. The spices were sprinkled on last. The taste is great and all tender. The only problem is the meat is extremely lean it and the gamy flavour of lamb isn't there.