How to cook
Clean, wash and salt the lamb inside and out. Leave it for 2 hours as is. Meanwhile, boil the lungs, liver, heart, intestines (washed several times) and the cleaned tripe for 30 min. Once the offal cools, cut it finely.
Fry the finely chopped green onions, add the offal, braise them lightly and add the rice. After everything is braised for about 3-4 min, add salt, black pepper, 6 cups of broth from the offal and let it come to a boil.
Once the rice absorbs the water and softens, add the finely chopped herbs and spices. Mix everything well and stuff the lamb with this. Sew it closed and put it in a deep tray, with wooden sticks crisscrossing the bottom. Pour in a little water and smear the lamb with oil.
Make a dough from the flour, salt and water, shape it into a crust, with which to cover the entire lamb. Bake for 3 hours in a heated oven. Every half hour, baste the lamb with the juice from the baking.