Preheat a charcoal grill to medium heat.
Meanwhile, rinse the lamb meat in the bowl with water and half of the vinegar. Drain and pat dry.
Season meat and place on the grill opened up, stirring occasionally to ensure the meat does not burn. Continue for 45 minutes.
Remove from grill and set aside on butchers paper (place in a roasting dish if not using butchers paper).
Combine remaining vingear with oil in a bowl with sliced onions. Toss mixture and pour over cooked lamb meat.
Enclose the meat and place back on the grill in the butchers paper or dish for 20 minutes. Remove from grill.
Comments are closed.