Wash and salt the lamb inside and out.
Finely chop the well-washed onions and saute them in 2/3 of the butter, then add 1 tbsp paprika at the end and take it off the stove.
Wash the offal and parboil it in boiling water. Put the rice to boil until semi-cooked.
Make a filling from the sauteed onions, semi-cooked rice, finely chopped offal, parsley, spearmint, green garlic and the wine. Salt.
Put the lamb in a suitable oven dish, fill it with the mixture and sew the belly opening closed. Smear it with the remaining butter, sprinkle 1 tbsp paprika and bake in a hot oven at first, then lower it to a moderate temperature.
During baking, turn it over and baste it with the sauce released in the oven dish.