Lamb offal (pluck)
The heart, lung, liver and kidneys of a lamb for haggis filling, skewer grilling and soups.
Lamb offal (pluck) is the heart, lung, liver and kidneys of a lamb, which cook quickly and have a delicate taste. They are made into the filling for haggis and kokoretsi, grilled on skewers, braised in spiced sauces and added to soups such as khash.
Recipes with this ingredient
Easter frittata is a traditional Italian dish prepared for the Easter holiday. This recipe conveys the spirit of festive gatherings by combining the tenderness of eggs with the rich flavor of lamb offal. The heart, lungs, and liver sautéed in aromatic oil reveal their flavor nuances, while the eggs unite all ingredients into a harmonious whole. The texture of the frittata is both soft and dense, with butter adding sophistication. It is traditionally served hot to experience the richness of flavor. Easter frittata is not only a nutritious dish but also a symbolic one that emphasizes the importance of traditions and family warmth. It pairs perfectly with fresh herbs or crusty bread, creating an unforgettable taste impression.
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