Kokoretsi — The Easter Offal Rotisserie

Clean all lamb offal thoroughly. Cut the liver, heart, lungs, and kidneys into approximately 3-4 cm pieces.

Season the offal pieces generously with salt, pepper, and rigani. Mix well to ensure all pieces are coated.

Thread the seasoned offal pieces onto a rotisserie spit, alternating between different organs. Ensure they are packed tightly.

Carefully wrap the entire assembly with the lamb caul fat, ensuring it covers all the offal pieces. This will help keep the moisture in and add flavor.

Begin wrapping the caul-covered offal with the cleaned lamb intestines, starting from one end and spiraling tightly towards the other. Secure the ends of the intestines firmly.

Place the rotisserie spit over medium-hot coals or in a preheated oven at 160°C. Cook for approximately 3 hours, or until golden brown and cooked through, basting occasionally with its own juices.

Once cooked, remove from the heat and let it rest for 10-15 minutes before carving.

Slice into thick rounds and serve immediately with a squeeze of fresh lemon.