Barbecued Skewers of Lambs' Entrails (Sardinia)

Meat

Clean and wash the intestines of 4 or 5 baby lambs and plait them together; then cut into 6 portions and thread on to 6 skewers. Mix together a little marjoram and thyme, a crumbled bay leaf and 3 or 4 sprigs sage and chop them finely.

Heat a thick slice of pork fat until the fat runs and sprinkle lightly with salt and pepper. Brush the skewered intestines with the fat and sprinkle them with the chopped herbs. Broil over charcoal until brown all over and serve very hot, straight from the fire.

Serves 6