St. George's Day Lamb
Ingredients
| 1 агне, около 7 - 10 кг с дреболиите и булото | lamb (whole) |
| 5 връзки пресен | spring onions |
| 1 ч.ч. | rice |
| 1 ч.ч. | raisins |
| 2 пакета краве | butter |
| 1 връзка | dill |
| 1 връзка | parsley |
| 3 - 4 стръка | spearmint |
| 3 - 4 щипки | thyme |
| 2 с.л. | red paprika |
| на вкус | salt |
Instructions
The lamb is washed and salted. The well-cleaned offal is washed and boiled in salted water, then cut into small pieces. In part of the butter and a little water, sweat the finely chopped onion together with the red paprika.
Add the offal, the raisins, the finely chopped green herbs, the pre-boiled rice and salt to taste. Stuff the lamb with the prepared mixture and sew it up. Rub it with the remaining butter, cover it with the caul (bulo) and place it in a tray, on the bottom of which are arranged vine sticks, the thyme and poured-in water.
Bake in a tightly closed hearth oven, the opening of which is sealed with dough. Baking can also be done in an oven, without opening it during baking. At the beginning the oven must be very hot — around 350°C — and after about 45 minutes the temperature is reduced to 250 degrees. Baking continues for about 4-5 hours.