5-minute timer
05:00
Step 1 of 6
Cut the lamb loin into 3 cm cubes and remove all the tendons; chenjeh only uses the tenderest, leanest part.
5-minute timer
05:00
Step 1 of 6
Cut the lamb loin into 3 cm cubes and remove all the tendons; chenjeh only uses the tenderest, leanest part.