How to cook
Thoroughly clean the offal and put it to boil well. Allow it to cool and cut it finely. Heat the oil and put the chopped green onions and then the garlic to fry in it.
Add the rice, stir and add the offal. Season with salt and top it up with 2 cups of the broth from the offal. Stir, wait for the rice to swell and add spices to taste. Remove the filling from the heat. Wash the lamb shoulder, cut a pocket in it and salt it everywhere. Fill it with stuffing and sew it with thread.
Put it in a greased oven dish, brush it thoroughly with the melted butter and paprika. Pour in about 1 1/5 cups (300 ml) of the broth to the dish and cover it with foil.
Put the stuffed Easter lamb shoulder to roast for about 3 hours at 356°F (180 °C).