Roast lamb innards wrapped in lamb intestines "kokoretsi"


Roast lamb innards wrapped in lamb intestines  kokoretsi

PREP TIME 2 hours
WAIT TIME 1 hour
COOK TIME 3-5 hours

-3 kg of lamb innards, liver, heart, lungs, kidneys and sweetbreads (Greek butchers usually have them prepared)
-3-4 lamb intestines for wrapping
-3- 4 lamb caul fat
-juice of three lemons
-oregano, Salt and pepper to taste

Wash the organ meats well and cut into large pieces, not very thick, 3 to 4 cm thick. Drain in a colander. The difficult part is to wash the intestines well. You have to place one end of the intestine around the faucet and run the water through by forcing it along with your fingers. They must be washed well enough so clear water comes out the other end. Otherwise, turn the intestines inside out with a thin stick and wash well. After washing the intestines, place them in a large bowl with the lemon juice and let stand for 30 minutes. Drain well in a colander. Season organ meats generously with salt, pepper and oregano. Have a kokoretsi skewer ready. Feed them through the skewer piece by piece, alternating the type of organ meat. When done, press them together snugly. Wrap the whole thing tightly with caul fat and then start wrapping with the intestines. Tie up the ends well with the intestines and season very well with oregano, salt and pepper. Stand the skewer up inside a large pan and let the juices drain for 45 minutes. Meanwhile prepare the coal fire. Initially place the skewer close to the fire and turn it in quick rounds so the kokoretsi doesn't burn. Then, after the first 30 minutes, start moving the kokoretsi away from the fire while slowly decreasing the turning speed. Roasting the kokoretsi should take 3 to 5 hours. Lots of cooks in rural Greece will cover the kokoretsi with baking paper and aluminum foil after the first 2 hours so it will not dry out or burn. Remove kokoretsi from the fire, slice and serve.