Wash your lamb meat and drain. Add your soy sauce and rosemary to the lamb and mix making sure all the meat is covered. The saltiness of the soy sauce will start to tenderise the meat so it stays tender and juicy when it cooks. Cover the meat and allow to marinate and tenderise for 1 hour or overnight. I tenderised mine overnight as I planned to BBQ them on a hot grill the next day.

The next day or after an hour or so of tenderising remove the meat from the fridge.

Cut your pieces into generous bite portions and remove any really big pieces of fat. I left any small pieces of fat in tact as this fat is what gives lamb its distinctive flavour and juiciness. I didn't want it to dry out too much during the cooking. String the meat onto your bamboo skewers.

I made and served the kebabs with a batch of fresh mint sauce and cooksnapped this delicious recipe - https://cookpad.wasmer.app/uk/recipes/16272841-traditional-mint-sauce from @NatalieMarten