6 Serves
120 Mins
Thoroughly clean the lamb offal and intestines in cold water and lemon juice, then cut the heart, liver, and sweetbreads into bite-sized pieces.
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Vitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
0 µg / 400 µgCalcium
11 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
378 mg / 1,250 mgPotassium
683 mg / 4,700 mgSodium
520 mg / 2,300 mgZinc
7 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
12 g / 20 gCholesterol
153 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Season the offal pieces with salt, black pepper, and oregano, then thread them onto the rotisserie spit, alternating pieces, and wrap tightly with the cleaned intestines.
Brush the exterior with olive oil and roast over medium-high heat, turning constantly, until the intestines are golden brown and crispy, approximately 80 minutes.
32
g5
g49
g
Greek
French