Traditional Drob de Miel: Easter Lamb Offal Loaf with Eggs and Herbs

One clear instruction at a time, with the full ingredient list and tips nearby.

Step map

Step 1 of 5

Stay focused. Keep the screen awake while cooking.

Gently simmer the cleaned lungs and heart in salted water until tender, about 40 minutes. Add the liver only for the final 10-12 minutes so it does not become chalky; drain and cool.

Ingredients quick view

2 lamb livers, cleaned

400g lamb lungs, cleaned

250g lamb heart, cleaned

8 eggs (4 hard-boiled and peeled, 4 raw)

6 spring onions, finely chopped

4 green garlic stalks or 4 garlic cloves, finely chopped

1 large bunch fresh dill, chopped

1 large bunch fresh parsley, chopped

100 g breadcrumbs

100 ml milk

1 lamb caul fat sheet (prapur), optional but traditional

salt and black pepper

Tips quick view

Make sure to clean the lamb offal thoroughly before cooking.

Let the drob cool down slightly before slicing for cleaner cuts.

Cook Mode keeps the recipe readable while you work. Use your own kitchen timer for time-sensitive steps.