Boil in salted water plucks are cut into small pieces. As part of the oil sauté chopped onion and add it to the red pepper, giblets, raisins, chopped parsley, dill and mint, pre-cooked until soft rice and salt to taste. With so prepared mixture is filled previously cleaned, washed and salted lamb. After sewing the opening through which the filling is placed, the lamb is smeared with butter, cover with veil and placed in a tray at the bottom of which are arranged sticks. In pan pour a little water to remain juicy lamb in roasting.