For the lamb: Place the salted loin on a moist cutting board. Press down firmly and cut it, across the grain, into Cut it into 4 pieces (about 3in/7.5cm each). Then cut each piece into ½in/1cm strips (about 6 strips). Repeat for the rest of the meat.
Thread each piece of meat, against the grain, onto skewers, leaving 2in/5cm gap at the top of each