1. Combine the Ketjap Manis, lime juice, salt and pepper in a bowl and mix well. Drop in the lamb and turn the cubes about with a spoon until they are evenly moistened. Let the lamb marinate at room temperature for at least 15 minutes, turning the cubes about occasionally.
2. Light a layer of coals in a charcoal broiler or hibachi and let them burn until a white ash appears on the surface, or preheat the ovenbroiler to its highest point.
3. Thread the cubes of lamb tightly, 4 or 5 pieces at a time, on small skewers - preferably Oriental wooden skewers-about 6 inches long. Protect the ends of the wooden skewers by wrapping them with foil.
4. Broil the sate 4 inches from the heat, turning them once or twice, until they are done to your taste. If you prefer lamb rare, allow 3 or 4 minutes; if you like lamb well done as the Indonesians do, let the sate broil for 7 or 8 minutes.
5. To serve, arrange the skewers attractively on a heated platter. Present the Sambal ketjap separately in a bowl or sauceboat.
