By Chef Murph
Sheep liver heart and lungs hopped fine 2 pounds of bacon 1.inch squares. Add 2 large chopped onions; season with 1/4 teaspoonful of red pepper and 1 teaspoonful of mixed herbs and salt to taste. I like to add carrots chopped fine and jamican jerk spices.
Mix with 1 pint of toasted oatmeal, 2 beaten eggs, and the grated rind and juice of a lemon.
Then clean the pouch of the sheep and fill with the mixture.
Lay in boiling water and let boil three hours.
Serve with applesauce.
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