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1
Flush the small intestines of young lamb repeatedly under cold running water, cleaning both the interior and exterior thoroughly until the water runs clear and no residual odour remains. This step determines the fundamental flavour of the finished dish — inadequately cleaned intestine cannot be corrected at any later stage. The intestine is ready when it is pale, supple, and neutral in smell.
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2
Cut the liver, heart, and lung into 2–3 cm pieces. Keep each type separate — they cook at slightly different rates and each contributes a distinct flavour register to the bundle.
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3
Lay a length of cleaned intestine flat on the work surface. Along its length, arrange a portion of the mixed organ pieces — liver, heart, and lung together — then lay one sprig of wild mint, one piece of garlic, and one fennel frond across the filling. The aromatics should be present but not overwhelming; a single sprig of each per bundle is the traditional measure.
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4
Roll the intestine tightly around the filling to form a compact bundle. Tuck both ends firmly inward to secure the parcel. The bundle must be tight enough to hold its shape on the grill without any filling escaping — press the bundle between both palms to confirm it is firm and self-contained.
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5
Prepare a charcoal fire and allow it to reach very high heat — the coals must be glowing and white-ashed, not flaming. Lay the bundles directly over the coals. Grill for approximately 8–10 minutes per side, turning once. The intestine casing is done when it is charred and crisped in spots, with a deep, roasted aroma from the Maillard reaction on the outer casing. A grey, uncharred casing indicates insufficient heat.
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6
Remove the torcinelli from the grill immediately when the casing is crisped and charred and the organ meats are cooked through — the lung in particular must not be left raw. Season at once with coarse salt. Serve immediately, eaten in the hand.