I love calf. Cute little animal. No oven is complete without it. Another thing I love is Turkish food. London has some kick-ass Turkish restaurants – if you live there you should definitely try their shish kebab. Just give us a shout and we can guide you to our personal favourite. I have long been dreaming of reproducing the same quality at home. The other day when I visited our butcher I ran into a beautiful cut of fresh lean calf. It was begging me not to leave it. I just couldn’t resist. I decided to buy it and use it in my first attempt to make shish kebab. Although the real shish is made of lean tender cut of lamb, at least in my opinion, I figured that this stunningly beautiful cut of calf shoulder, given enough time to age in marinade, was also an excellent candidate for a fine Turkish dinner.