Making Different Shapes

When shaping minced meat, use your hands moistened with a little water and keep the shapes fairly loose - if you make the shapes too compact the texture of the cooked meat will be dense and rubbery.

Take a small handfuls of minced meat (lamb is traditional) and shape it around metal skewers, pressing with your fingers.

Roll minced meat between the palms of your hands to form a ball, or roll it on a work surface if you prefer. Size can vary from 2.5-5 cm.