I have NEVER made a sheep's legs tremble. That is a vile calumny.
Now a good looking camel...

.... and what's wrong may I ask with free range lambs nurtured with love on fields of mint
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and then taken by first class luxury transport to spotless factories where merciful slaughtermen, with tears in their eyes, provide a kindly end to their short lives

I think I've gone off lamb a bit now....

To bring thing back on topic

I was in M&S yesterday and thought I was buying these, but I got lamb shoulder kebabs instead which were 3.99 (down from 4.99) for 4 and 0.9g per kebab; they were lovely

Popped in today and picked up the shish kebab ones which were 2.99.

Just had 2 for dinner with some broccoli. I think I like the shoulder ones a bit better, but these were good too!

Possible dumb question here, but what is kebab meat?........are you talking about those big lumps of meat on a big skewer that they shave slices off and wrap in a pita bread? I've often wondered what that is or at least how they do it.........

Zedgirl- that's the stuff Otherwise known as "old lady's leg"

Carb counts vary from place to place- I've heard stories that it's full of onion juice/filler etc and others that it's pure compressed meat so best bet is ask the place that's selling it. Just don't come over like Environmental Health

Pretty sure it's just a big lump of lamb..... probably "mechanically extracted" or some other scary term like that (where you really don't want to think about why it's not in a nice lamb chop or something in your supermarket)... not sure what they use as a binder - if it's just the actual animal fat or if it's something different... as Jec says, probably best to ask in your local kebab shop, unless someone else on here has a more definitive answer!

Well, if this is typical http://www.velis.co.uk/contact/ then it's only 85% meat. What's the rest. I'm not sure I want to know. I may have to stop eating it then!

Hmmmmm……I think I’ll pass. For me ‘old lady’s leg’ will go into the same food category as ‘mystery bags’ and ‘mouse coffins’……not fit for human consumption .

Heh that big roll of meat hanging up on a spit is all kinds of stuff.

I'd look into what constitutes as 85% lamb too, as I'm sure that 85% lamb includes not only the main meaty stuff but a few toenails, shinbones and eyelashes too.

I make me own kebabs, skewer and meat, its dead easy

I'm afriad im still a kebab demon, although i still regularily lose whilst eating them. I try to stick to chicken doners or chicken/lamb shish, but i do have doner meat every now and then.

It's always nice to try something new anyway

It depends on the restaurant. It isn't mystery meat, in as much as hamburgers aren't 'mystery' meat. Some will have fillers some will not. Some places make their own out of pure meat and fat, some will buy them in.