How to cook
Portion each piece of lamb and rub well with salt and all other spices.
Arrange the lamb in a large roasting pan, and divide the pieces among the largely sliced onion.
Pour 1 cup of grease in and cover it with foil. Chop the scalded plucks finely and fry them with rice and grits, and then add the green onions.
Mix the spices and 12 cups of the broth in which you boiled the livers.
Cover the lamb with foil. Put both pans in the oven and let it bake for 3 hours.