Take the guts of lamb or kid and cut them into not too small pieces; then thread them on a spit made of wild olive or bay tree or iron.
When the spit is ready, tie up a well washed bowel around it, salt and, at last, wrap it all with the nappa.
Place the spits on a roasting pan and roast like meat.
You eat the “tataiu” well cooked and hot, being careful only not to dry them up during the cooking.
Ingredients (4 portions):