How to cook
Salt the cleaned lamb well inside and out (remove the head and neck; use them for the soup) and set it aside. Chop the onions coarsely, quarter the mushrooms, chop the boiled offal finely.
Put the onions to fry in a deep pot. Once they soften, add the offal, then the mushrooms and finally the rice. Pour in a little water and leave it on the stove until the liquid evaporates.
Add all the spices and stuff the lamb with this filling. Sew it closed and smear it with lard (mixed with paprika). If you don't have lard, use oil instead. Put the lamb in a suitable oven dish atop wooden sticks, so it doesn't burn on the bottom.
Pour in a little water and cover with foil. Bake in an oven for 3-4 hours. Remove from the oven 1 hour before it's ready, remove the foil and baste it with the water around it, so the skin doesn't burn.
The ingredients listed are for a 37.5 lb (17 kg) lamb.