How to cook
Clean the lamb and salt it evenly. Scald the giblets in boiling salted water and chop finely. Clean and wash the bulgur, then put it to stew in hot butter with some water. Add salt to taste, remove it from the heat and mix with the giblets and chopped parsley and spearmint.
Fill the lamb with this stuffing and sew it up. Beat the egg with the paprika, brush all of the lamb with it and then with the lard. Cover it with the tripe and move it to a greased tray. Make a dough from the flour with a little water and salt. Roll it out into a sheet. Put a layer of some vine branches on top of the lamb and cover it tightly with the dough.
Put the stuffed lamb to roast in a hot oven or furnace. Roast the lamb in the oven, with the door closed tightly.