Lamb liver, kidney and heart are threaded onto skewers with tail fat and quickly grilled for this dish, a carb-free option suited to a ketogenic diet and a filling choice for a party spread.
Cut the lamb liver, kidney and heart into 2-centimetre cubes, and clean the membrane off the kidney.
Toss the cubes with pieces of tail fat, thyme, salt, black pepper and chilli flakes, and chill for 60 minutes.
Thread the lamb liver, kidney and heart cubes onto skewers, alternating with pieces of tail fat.
Grill the skewers over hot coals, turning occasionally, until browned on all sides, about 8 minutes.
Be sure to remove the inner membrane when cleaning the kidney, or it leaves a sharp odour. Turn the skewers often while grilling, as offal pieces dry out quickly.
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