The most suitable kind of lamb for baking in a brick oven is a young, fatty one. Rub it with salt inside and out, with ground black pepper on the inside. Smear with paprika on the outside.
Wash the lungs, liver, heart, stomach, spleen, sweetbread and boil them in water. Leave them to cool and chop them finely.
Heat 1/2 cup butter in a suitable container and put the chopped green onion bunches, rice, chopped offal, chopped parsley and fresh spearmint to braise. Add salt to taste and pour in broth from the boiling of the offal. Leave to boil until the rice swells.
Stuff the lamb well with the stuffing and sew it closed. Smear it with butter on top evenly and wrap it with aluminum foil. Put the lamb to bake for about 2 hours in a brick oven, while opening it periodically.