The dish is lamb's liver wrapped in netvet (caul fat), which is the fatty membrane that surrounds the kidneys.
Most cooks mince the liver, add coriander, chopped onion, salt and Worcestershire sauce then wrap balls of this mixture with the netvet and secure it with a toothpick.
The balls, approximately 80 mm (3.1 in) in diameter, are normally barbecued (grilled over an open fire) and ready when the fat is crisp.
][1] and the German recipe for calf's liver in caul fat appears in the book "Das Buoch von guoter Spise".
][2] The names skilpadjie (little tortoise), muise (mice), vlermuise (bats) and pofadder (puff adder) reflect its appearance.