Get out the Cubo and layer the filleted lamb shoulders inside the cube, flattening them slightly and making sure you cover each corner.

Once you have built the layers of your Arrosticini, close the Cubo tightly with the lid, pressing down hard.

You then need to poke through every individual hole from the top of the Cubo, so that the bamboo skewer can then slide straight in.

On the sides of the Cubo box, there are guides which you should follow to slice through the meat using a fillet knife. Doing this, will create small pieces of meat which will then be left as cubes on every single Arrosticini skewer.

Press down hard on the skewers with a thin plate and lift up the lid. You can then remove this, followed by each individual skewer.

Line the Arrosticini up on a plate or a tray.

The Arrosticini are now ready to be grilled…watch out next week for Part Two of the Arrosticini series, How to COOK Arrosticini…I CAN'T WAIT!

E ora si mangia, Vincenzo’s Plate….Enjoy!