Lamb meatloaf

I usually make a lamb offal terrine, but when I found lamb organs, I decided to stick to the procedure and test it with caul fat. It turned out to be a fine version because I ground the organs using a meat grinder instead of chopping them with a knife, especially at my husband’s insistence. I tried two shapes – one rectangular and one round – and depending on how you arrange the caul fat,… EN: View full recipe: Lamb meatloaf