Lamb meatloaf (my mother's recipe)

Name: Lamb meatloaf (my mother's recipe) - Elisaveta J.
Ingredients: We need: the organs from a lamb (liver; lungs; heart; and whatever else we have there) well boiled in water with salt and peppercorns and a bay leaf. In addition to these; this year I also added 500 grams of chicken liver and heart to enhance the mixture and reduce the strong taste of the lamb; also well boiled beforehand. The crumb from 3 slices of bread soaked in milk; 4 raw eggs; spices to taste (salt; pepper; spices for lamb; a bit of sage and rosemary); finely chopped fresh herbs (green onion; parsley; celery to taste); a little crushed garlic (you can use green if you find it); a teaspoon of crushed dehydrated vegetables (or vegetable seasoning if you dont have it). And finally; we need a sheet called prapur that wraps the internal organs.

Appetizers - Lamb meatloaf (my mother's recipe) by Elisaveta J. - Recipia

Lamb Haggis – A Traditional Recipe Full of Flavor Lamb haggis is a traditional delicacy that has its origins in family kitchens, often prepared during Easter celebrations. Cooking this recipe with my mother made me realize once again how much not just the ingredients matter, but also the moments spent together in the kitchen. Although we prepared the haggis a little before Easter, we managed to enjoy every step, every aroma that reminds us of the festive meal. Total preparation time: 1 hour and 30 minutes Baking time: 45-60 minutes Number of servings: 8 Necessary ingredients: - Organs from one lamb (liver, lungs, heart) – well boiled - 500 g of chicken livers and heart – boiled - 3 slices of bread (crumb) – soaked in milk - 4 raw eggs - Spices to taste: salt, pepper, lamb spices, sage, and rosemary - Fresh herbs: green onion, parsley, celery – finely chopped - Crushed garlic (optional, can also be green) - A teaspoon of dehydrated vegetables (or vegetable Delikat) - A sheet of caul (lamb fat) for wrapping Start your culinary journey: 1. Boiling the organs: Start by boiling the lamb organs (liver, lungs, heart) in a large pot of water, adding salt, peppercorns, and a bay leaf. Let them boil until tender, about 30-40 minutes. At the same time, prepare the chicken livers and heart by boiling them separately. 2. Chopping the ingredients: Once all the ingredients are boiled, let them cool a bit, then chop them with a meat grinder. It is important to use a fine sieve to achieve a smooth texture, so all the ingredients mix well. 3. Preparing the mixture: In a large bowl, add the chopped organs, raw eggs, the bread soaked in milk (well squeezed), spices, finely chopped herbs, and crushed garlic. Mix everything using a spatula or your hands, ensuring the ingredients are well combined. Taste the mixture and adjust the spices to your preference. 4. Wrapping the haggis: Unfold the caul and place the haggis mixture on it. Wrap the haggis like a package, making sure it is well sealed. If you don’t have caul, you can use a well-oiled loaf pan, and the haggis will turn out just as delicious! 5. Baking: Preheat the oven to 180-190 degrees Celsius. Place the haggis in the oven and bake it for 45-60 minutes. The time may vary depending on the oven and the amount of mixture. The haggis is ready when it becomes nicely browned on the surface. 6. Cooling and serving: After the haggis is baked, let it cool a bit, then transfer it to the fridge. The best flavor is achieved the next day, after it has spent a night in the fridge, when the aromas blend perfectly. Nutritional benefits: Lamb haggis is an excellent source of protein, vitamins, and minerals, thanks to the organs used. The liver, for example, is rich in iron and vitamin A, while the herbs add fiber and antioxidants. Useful tips: - Make sure all ingredients are fresh and of good quality. - You can experiment with different herbs, such as dill or basil, to add new flavors. - Lamb haggis can be served with mustard or a fresh green salad, which will balance the rich taste of the dish. Frequently asked questions: - Can I use other organs? Yes, you can experiment with chicken or turkey organs for a different taste. - Is the caul necessary? No, but it helps maintain the juiciness of the haggis. - How can I store the haggis? It can be stored in the fridge wrapped in food film for a few days. Lamb haggis is more than just a culinary dish; it is a tradition that brings family together, memories, and unforgettable moments. I wish you good appetite and wonderful Easter celebrations with your loved ones!

Ingredients

We need: the organs from a lamb (liver
lungs
heart
and whatever else we have there) well boiled in water with salt and peppercorns and a bay leaf. In addition to these
this year I also added 500 grams of chicken liver and heart to enhance the mixture and reduce the strong taste of the lamb
also well boiled beforehand. The crumb from 3 slices of bread soaked in milk
4 raw eggs
spices to taste (salt
pepper
spices for lamb
a bit of sage and rosemary)
finely chopped fresh herbs (green onion
parsley
celery to taste)
a little crushed garlic (you can use green if you find it)
a teaspoon of crushed dehydrated vegetables (or vegetable seasoning if you dont have it). And finally
we need a sheet called prapur that wraps the internal organs.

Lamb meatloaf (my mother's recipe)

Ingredients

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