- Head, neck, lungs and liver of 1 lamb
- ½ teaspoon pepper
- Put the lamb head, neck and lungs in a large pot of salted water, and bring to a boil. Add pepper. Reduce heat immediately and skim.
- Peel and dice the vegetables and add to the lamb with the bacon slice. Cook till the meat comes off the bone.
- Add the liver for the last 10 minutes of cooking.
- Take all the meats from the pot. Remove and discar