St. George's Day is the biggest holiday in the spring. It is celebrated on the day of the Christian saint George, considered the patron saint of shepherds and flocks. The holiday is associated with rich and complex rituals. One of the main and important moments of the festive ritual is the St. George's Day table. It is usually common in the countryside and is done "in the green", in a suitable place near the village, in a consecrated place, in a monastery, on a meadow. A special place on this table is occupied by the ritual St. George's Day bread, roast lamb, milk and dairy products.
- 1 whole lamb - Between 20 and 30 kg
- Lamb offal
- Rice - 2 tsp
- Oil - 2 tsp.
- Bunch of green onions - 1
- Bunch of parsley - 1
- Bunch of mint - 1
- Salt and black pepper to taste
- The lamb must be cleaned and washed very well.
- The lamb trifles - liver and lungs, heart, stomach, intestines, which was previously cleaned and washed, must be boiled in water for 20 minutes. Then cut into small pieces.
- Stew the chopped green onions in the heated fat. Slightly scalded rice, trifles and spices are added to it.
- All ingredients ( - liver and lungs, heart, stomach, intestines, chopped green onions, rice, trifles and spices must be mixed well for 5 minutes in heated fat.) and stuffed in the belly of the lamb.
- After that, filled with that lamb trifles.
- The hole is sewn with a needle and thread.
- The whole lamb is greased and covered with leaves of dock or dough so that it does not burn during baking.