Traditional Easter lamb twister

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Butchery

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Butcher Recipes

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Traditional Easter lamb twister

Place the twister in a pan with parchment cooking paper and bake at 180° C for 10 to 15 minutes on each side.

YOU WILL NEED

Easter filling

Greek Herbs

Grecia

MATERIALS

½ kg suet (soaked in water & a little vinegar)

1kg lamb intestines (cleaned and cut into small cubes)

10g Greek Herbs Seasoning (Art. 48186)

30g Grecia Marinade (Art 50606)

200g Easter Filling (Art. 55081)

1/2 bunch of fresh parsley (chopped)

1/2 bunch of spring onion (chopped)

1/2 bunch of fresh dill (chopped)

IMPLEMENTATION

In a bowl add the intestines, the Easter Filling and the fresh chopped herbs. Season with Greek Herbs Seasoning and mix well.
Spread the suet on the working table making sure there are no gaps in between.
Add the lamb mixture on the one side and roll tightly. Tie the ends.
Use a brush to spread evenly the Grecia Marinade on both sides and then wrap in a twist.

* Alternatively, replace the intestines, with mutton or pork minced meat, and add 150g of Lemon & Oregano Sauce (Art. 55749) to the baking dish, diluted with a little water.