Wash the lamb with salted water. 

Place the bread in the neck of the lamb so that the stuffing doesn't pour out. 

Sauté the onion in a pot with oil and butter. When it gets golden add the pieces of liver. 

Sauté those as well. 

Add the rice. 

Dissolve the tomato paste in a glass of water and add to the pot. Add a bit of tomato juice. 

Add the spice mix, salt and pepper. 

Place the lamb in a large baking tray which you have lined with vine branches. Fill the belly of the lamb with the stuffing that you have prepared. Sew it closed. Brush with the spice mix and tomato sauce.

Tie the legs of the lamb, add a bit of water into the tray and place in the oven. Every once in a while brush with a bit of butter.