Drob de miel

Although the ingredients and the methods of preparation may vary, drob de miel usually consists of a mixture of ground lamb offal, bread dipped in milk, chopped herbs, hard-boiled eggs, and vegetables, wrapped in lamb caul fat. The meatloaf is baked in the oven and can also be prepared with pastry sheets instead of lamb caul fat, a dish known as drob de miel în aluat. Due to its similarity to the Scottish haggis, this dish is often called Romanian lamb haggis.

In Romania, this is a typical Easter dish, served as a main course accompanied by various side dishes, or as a simple appetizer.