Lamb wash and salt it inside and out. Giblets are washed and boiled in salted water. In fat zadushva chopped onion and mix with paprika, then add chopped mint and trifles, the bulgur, pre-washed and steamed, pepper and salt to taste. With this mixture fill the lamb. Sutured to the abdominal opening through which the filling is set, then the lamb is covered with a veil, leaves of sorrel, etc., To prevent burning, and bake in the oven, the door of which glosses over the finger.