- Clean lamb entrails very well.
- Put intensive lamb in a bowl, and mix with salt, pepper and marjoram.
- Then pour a little oil.
- Cut intestines lamb, lungs, livers, glands, grease into small square forms.
- Put in a bowl and mix with salt and pepper just like intensive lambs.
- Spit in a rod the entrails, then heart, and repeat this ordering, till in the end.
- With one of the intensive lambs cover completely all those.
- Tie the intestines lamb in a such manner that it can't burst during the baking.
- Dot during the bake with a mixture of oil-butter-lemon-juice.
Community content is available under CC-BY-SA unless otherwise noted.