Traditional Easter lamb twister

1. In a bowl add the intestines, the Easter Filling and the fresh chopped herbs. Season with Greek Herbs Seasoning and mix well.
2. Spread the suet on the working table making sure there are no gaps in between.
3. Add the lamb mixture on the one side and roll tightly. Tie the ends.
4. Use a brush to spread evenly the Grecia Marinade on both sides and then wrap in a twist.

* Alternatively, replace the intestines, with mutton or pork minced meat, and add 150g of Lemon & Oregano Sauce (Art. 55749) to the baking dish, diluted with a little water.