Spit-roasted Lamb Offal

I remember walking into the old stable at my grandfather’s place, where this dish would be cooking over an open fire. It’s made all over Sardinia with offal from very young (suckling) animals: pigs, lambs or goats. It’s most common around Easter, as that’s when the baby lambs and goats are around, though it’s also prepared at other times – usually with a suckling pig, as they’re available all year. Either way, it’s always for a special gathering; you don’t kill a young animal just for an ev