Tostik

• 1 teaspoon salt
• 1-2 heads of garlic
• 1-2 onions

Crush the salt, garlic and onions completely in a mortar. Cut the lamb off the bone, along with the fat, and divide into 2-3 large pieces. Thread these on to a skewer and cook over hot coals. When nearly done, remove from the skewer and rub with the salt/garlic/onion mixture, put back on the skewer and cook for another 2-3 minutes. Cut into little pieces and serve.