Description Edit

Ingredients Edit

Directions Edit

  1. Clean lamb entrails very well.
  2. Put intensive lamb in a bowl, and mix with salt, pepper and marjoram.
  3. Then pour a little oil.
  4. Cut intestines lamb, lungs, livers, glands, grease into small square forms.
  5. Put in a bowl and mix with salt and pepper just like intensive lambs.
  6. Spit in a rod the entrails, then heart, and repeat this ordering, till in the end.
  7. With one of the intensive lambs cover completely all those.
  8. Tie the intestines lamb in a such manner that it can't burst during the baking.
  9. Dot during the bake with a mixture of oil-butter-lemon-juice.
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