Sauteed lamb offal

In agriturismi (farmhouse restaurants) across Italy, you’ll find dishes such as this one. The fare is rustic, simple and made from local ingredients, often grown or bred onsite. For an authentic taste of cucina povera (peasant cooking), try sauteed lamb offal, flavoured with sage, marjoram and thyme.



  • 500 g coratella (ask your butcher for lamb’s pluck)
  • 100 ml extra virgin olive oil
  • 1brown onion, thinly sliced
  • 4–5sage leaves
  • 2–3sprigs marjoram
  • 2–3sprigs thyme
  • salt flakes
  • squeeze of lemon


  1. Prepare the coratella by pulling the lungs away from the membrane (or ask you butcher to do this for you). Cut the lungs, hearts and livers into small, even-sized pieces and set aside.
  2. Heat the olive oil in a medium, heavy-based frying pan over medium–low heat. Add the onion, herbs and a pinch of salt and cook for 2–3 minutes or until the onion is starting to soften. Add the lungs. Increase the heat to medium and cook for 10–15 minutes or until you hear a sound similar to a high-pitched whistle. Add the hearts and cook for 1–2 minutes, then add the livers and cook for a further 1–2 minutes.
  3. Remove the pan from the heat, season with a pinch of salt and a squeeze of lemon juice and serve hot.

Cook’s notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.