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Easter stuffed lamb (kind of like a haggis)

post #1 of 10
Thread Starter 
We do this for Easter (orthodox); sometimes we stuff everything in lamb caul fat. But that would not have been enough for the big crowd we had for Easter dinner.

Got lucky this time: lamb came with all organs (except kidney): heart, lungs, liver, spleen, even thymus. Saved thymus for sweetbreads and cooked/stuffed everything else. Along the organ meat there were plenty of herbs, green onions, raw and hardboiled eggs, little lard and less than a slice of dried bread.

_20160501_140505.JPG 2167k .JPG file

_20160501_140538.JPG 1136k .JPG file
post #2 of 10
Thread Starter 
Posting pictures from the desktop site (using a phone) is a pain. Hope the mobile picture feature gets fixed soon.
post #3 of 10

Looks delicious!

 

Al

post #4 of 10

Looks good to me but that would not fly with my family. They are not into Offal...JJ

post #5 of 10

WOW. That looks fantastic.

post #6 of 10

WOW. That looks fantastic.

post #7 of 10

Thats a beautiful picture. I would love to try it!

post #8 of 10
Thread Starter 
Thank you fellows. It's ironic: no one in my family other than me likes lamb or organ meat. Yet everyone loves this stuffed lamb (which has both). I guess it's the fact is a traditional dish, we've been doing it forever.
post #9 of 10
Thread Starter 
Forgot to give you an idea on the size of those slices. The serving tray is 12" across. The first slice is about 5" high.
post #10 of 10
I love it!
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