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Brochettes of Lamb

Take a raw leg of lamb, remove the bone and pare off the skin, then cut it into several pieces of equal size. Put them in a bowl with two finely chopped shallots, one teaspoonful of chopped chives, and one teaspoonful of parsley, and a crushed clove of garlic. Add the juice of half a lemon, a tablespoonful of salt and one teaspoonful of pepper, also half a teaspoonful of nutmeg. Let them steep for two hours, turning at times, then take the pieces out, run skewers through the centers interlarding them with pieces of salt pork, dip the brochettes in breadcrumbs and broil for four minutes.