Ingredients4 lamb shanks
¼ cup soy sauce
½ cup honey
1 tbsp rosemary
1 tbsp crushed garlic
2 tbsp olive oil
- In a large container add soy sauce, honey, rosemary, garlic and oil, whisk until well combined.
- Place lamb shanks in marinade and refrigerate for 4 hours, shaking the container occasionally to ensure marinade coats all the lamb shanks. The longer it is left to marinate, the better the flavour goes through the meat.
- Place lamb shanks on a trivet lined with baking paper in your preheated camp oven and cook on slow to medium coals for 2 hours.
- Serve with your favourite vegetables.