Coratella di Agnello

Because the Padrone (or boss) always used to get the better parts of an animal when it was slaughtered, the offal was usually discarded and given to the poor. Not today, however. Lamb’s heart, liver and lungs are now a delicacy commanding very high prices. This speciality is also cooked, though slightly differently, in Southern Italy, but this is the Umbrian method. The original also includes the spleen and intestines, but for obvious reasons I suggest you use only the liver, heart and lung