Lamb Haggis (Drob de Miel) Recipe Jump to recipe

Lamb Haggis (Drob de Miel) Recipe

Discover the savory taste of Lamb Haggis, a traditional Romanian dish served during Easter. Learn the history and recipe for this mouth-watering treat.

Lamb Haggis (Drob de Miel) is a traditional Easter dish, full of flavor. We didn’t post the recipe last year on either our Facebook page or blog, but I believe it’s worth sharing on all platforms. If you don’t like the taste of lamb, you can use chicken, turkey, or pork organs instead.
Optionally, you can also incorporate some boiled eggs, placing them whole in the middle of the dish.


Lamb Haggis (Drob de Miel) Recipe

Cooking method: Baking
Recipe keys: EggGarlicLambOnion
Difficulty: intermediate
Prep timeCook TimeRest TimeTotal Time
30 min 60 min 15 min 105 min
Servings: 6 person
Calories: 436kcal
Best season: spring

We are rapidly approaching Easter,

and we’re already caught up in the fever of preparation. Everyone is searching for the perfect lamb, the perfect dishes, and the perfect desserts. All to have the best and most delicious food on our Easter table.
For the Lamb Haggis (Drob de Miel), you will need the organs from one or two lambs, depending on how much drob you want to make. The organs from one lamb will yield one tray of Lamb Haggis (Drob de Miel).

Lamb Haggis (Drob de Miel) Recipe
Discover the savory taste of Lamb Haggis, a traditional Romanian dish served during Easter.

Drob de Miel, also known as Lamb Haggis or Lamb Pastrami, is a traditional Romanian dish that is typically enjoyed during Easter. It has a long history in Romania and is believed to have originated from the nomadic shepherding culture that was once prevalent in the region.
During the lambing season, shepherds would slaughter and cook a lamb, using every part of the animal to create a variety of dishes, including drob de miel which is made from the organs such as the liver, lungs, heart, and kidneys.

As time passed,

the recipe underwent several changes and various regions in Romania developed their unique versions of drob de miel.
Some variations include the addition of boiled eggs, rice, or vegetables like carrots and green beans. Even today, drob de miel continues to be a popular dish during the Easter holiday in Romania and is usually served alongside other traditional Easter foods such as lamb soup and cozonac, which is a sweet bread with nuts and raisins.



  1. Preheat the oven

    to 180°C (350°F).

  2. Wash and clean the lamb organs thoroughly, removing any excess fat or membrane.

  3. Finely chop (or grind) the organs and place them in a large mixing bowl.

  4. Add the minced lamb meat, chopped onions, 3 eggs, garlic, oil and parsley to the mixing bowl, and mix well.

  5. Season with salt, pepper, and thyme, and mix everything together until well combined.

  6. Grease a loaf baking dish with butter, and then pour the mixture into the dish, spreading it evenly.

  7. Peel the hard-boiled eggs and push them inside of the mixture one after the other longwise.

  8. Spread the meat evenly over the eggs to ensure they are concealed and the surface of the mixture is even.

  9. Place in the preheated oven and bake for 45 minutes.

  10. Allow the drob to cool for room temperature, and place in fridge for 4-5 hours or overnight before serving.

    Enjoy, Good Appetite!

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