1 lamb offal
1 lamb suet
4 lbs intestines
1 lemon
salt, pepper, oregano
Wash the intestines very well inside and out, having turned them inside – out with a thin stick. Cut the entrails into pieces, sprinkle with the juice of a lemon and then with salt, pepper and oregano. Place the pieces randomly on thin skewers. Cut the suet into as many pieces as there are skewers. Wrap the suet around each skewer and then tie the intestines around this. (Begin at one end, work towards the other then work back again crossing over, until all the pieces have been covered with the intestines). Sprinkle with salt, pepper and oregano brush with oil and cook over charcoal or in the oven until browned all over. Remove from the skewers and serve hot, cut into pieces.