Ingredients
- 1 lamb offal (liver, lungs, heart, kidneys)
- 800 gr. intestines
- Lamb caul fat
- Oregano
- Salt
- Pepper
- A little butter Lurpak
Method
Cut the lamb offal into small pieces, depending on the size of your spit.
Add salt, pepper, and oregano, and mix well.
Thread the pieces onto the spit one by one.
Once everything is on the spit, open the caul fat and wrap it around the meat.
After thoroughly washing the intestines, begin wrapping them around the kokoretsi,
securing the end at the start of the spit.
Wrap tightly and firmly.
Place it in a baking tray lined with parchment paper and cover it with aluminum foil.
Bake in a preheated fan oven at 180°C (350°F) for about 1 hour.
Then, remove the foil and continue baking for at least another 30 minutes, or until the
kokoretsi reaches your desired level of browning.
Once out of the oven, while still hot, brush it with a little butter for extra flavor.
