Bulgarian whole lamb stuffed with rice on sauerkraut

Ingredients

• 1 whole lamb
• Lamb offal
• 1 kilogram of rice
• 500 ml of oil
• 3 new onions
• Approximately 15 grams of salt
• One bunch of mint
• 1 packet of ground black pepper
• 3 kg of sauerkraut
• 200 g of bacon

Cook the offal in water, then chop it up.

Heat 300 ml of oil, add the washed rice to cold water, and cook until it is golden brown.

Add the chopped offal, chopped onion, chopped mint, chopped pepper, and salt, then add half a litre of hot water, and simmer for 10 minutes.

Season the lamb inside and out, stuff it, and sew it back up. Rub it with lard.

Cook the chopped sauerkraut for 10 minutes over low heat with the remaining oil and 300 ml of water.

Spread it out in a large dish, place a wire rack on top, and put the lamb on the rack. Cover it with cabbage leaves.

Bake in a preheated wood-fired oven, with a container of water inside and the door closed and sealed, for 6 to 8 hours (or approximately 5 hours at 160 °C in a large oven).