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Lamb Kabobs

Are there different kinds of muslim lamb kabobs or are they all pretty much the same? Are some from different parts of the animal?

Comments

North and south

On May 28th, 2007 Pablo says:

I've heard that there are differences. You'll notice in the north and east they meat tends to be leaner and more tender. In Urumqi the pieces are often bigger and fattier.

The lamb from Xinjiang is

On May 29th, 2007 ChrisDevonshire... says:

The lamb from Xinjiang is better. It comes from the regional specific "Fat Tailed Sheep" which is found across Central Asia. This animal packs on fat during the summer and stores it around it's tail, and in the summer, these balls of fat stick out from under it's wool and looks like a huge wobbling arse. During the winter, they rely on these fat reserves to survive the harsh winter conditions. When they slaughter these sheep for kebabs, they add one lump of this fat to two lumps of meat, and roasted, the fat juice melts into the meat....man it is good. But you only find these sheep in West China.