Fresh juice piece of lamb shank seasoned with green rosmary and fresh garlic, on really clean weber gas bbq

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you can see a great piece of meat. Farmed in Australia, free range. The Lamb shak is cut free from its bone. Dipped into a mix out of oil garlic rosmary and some chili. Rest for 3 hours. After that put it on a flaming hot bbq and pic the garlic and rosmary out of the micture and put them ontop. - Delicouse

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Size: 4773px × 3182px
Location: Cronulla New South Wales, Australien
Photo credit: © Breidtbild / Alamy / Afripics
License: Royalty Free
Model Released: No

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