• 600g lamb neck or leg, cut into 3cm cubes

• 1 tbsp salt

• 2 tbsp olive oil, plus extra for drizzling

• juice of ½ lemon

• lemon wedges, to serve

Native masala (makes extra)

• 1 tbsp lemon myrtle powder

• 2 tbsp ground saltbush

• 3 tsp ground wattleseed

• 1 tsp ground black pepper

• 1 tbsp ground cumin

• 1 tbsp ground coriander

• 1 tbsp ground turmeric

• 1 tsp garam masala