Lamb and marretto with potatoes and roasted lampascioni

Ingredients

• 1.5 kg of lamb
• 1 kg of potatoes
• 500 g of sweet paprika, oregano, sage, rosemary, pepper, salt, oil to taste
• 60 g of grated cheese (any kind you prefer)
• 
  For the marretto:
• 800 g of liver, lungs, kidneys, heart, zeppa (a part of the stomach), or tripe
• 
  For seasoning: 
• 5 garlic cloves
• Chili pepper to taste
• A bunch of parsley
• Salt and pepper to taste
• 150 g of grated pecorino or parmesan cheese

Method

• The day before, clean the lampascioni (botanical name: cipollotto dal fiocco), wash them, and boil them in boiling water until a toothpick (like with potatoes) easily penetrates. 
• Once done, dissolve them in cold water for at least 15 hours, changing the water at least 2 or 3 times.

For the marretto:

• Cut open the casing by inserting scissors at one end and continue along its length, being careful not to divide it. This will help clean the inside properly. Place it in a glass bowl with water and begin washing it, changing the water multiple times. 
• Next, add two handfuls of coarse salt and a glass of white vinegar, then rub it between your hands.
• Repeat this process 2 or 3 times, making sure to rinse between each wash. Let it drain in a colander.
• Wash the casing thoroughly, making sure not to tear it.
• Begin cutting the offal into sticks (according to their length) after washing them in water and vinegar and draining them well.
• Place the casing (or zeppa) flat on a clean surface, then alternate layers of the offal with: salt, pepper, chili, finely chopped garlic, parsley, and cheese.
• Continue layering until all the ingredients are used up.
• Wrap the casing into a small bundle, then roll it with the intestines.
• Cut the potatoes into wedges, add the lampascioni, and season with paprika, oregano, oil, and other spices as desired.
• In a baking dish, place the marretto in the center, surround it with pieces of lamb, and top with the seasoned potatoes and lampascioni. Add 40 ml of water and bake at 220°C (428°F) for 35 minutes.
• After this time, gently stir the potatoes, sprinkle the surface with a little grated cheese, and continue baking for another 15–20 minutes, or until the potatoes and meat are cooked through and golden.