A traditional offal dish made by seasoning lamb spleen, wrapping it in lamb caul fat, and roasting it until browned outside and juicy inside. The caul fat adds moisture and a distinctive aroma as it cooks.
Clean the lamb spleen and rub it thoroughly with cumin, black pepper, salt, and crushed garlic.
Wrap the seasoned spleen tightly in lamb caul fat, making sure it is covered on all sides.
Roast in an oven preheated to 200°C / 390°F for 35–40 minutes, until browned on top.
Let the spleen rest for 5 minutes after removing it from the oven. Slice and serve.
Important: Arrange the caul fat so it covers every side of the spleen before wrapping; any exposed areas may dry out in the oven. Allergen: This recipe contains no common major allergens listed in its ingredients. People with sensitivities to organ meats should use caution.
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