"Botifarra de corder" (with lamb)

This blood “botifarra” is typical of the Tarragona counties. We have recovered our family’s old recipe to make it. It is made up of intestines, blood and lamb which we marinate with Priorat herbs which we pick ourselves: lavender, rosemary, thyme... Ideal for accompanying white beans (fesols del ganxet) and fried tomato.