Wash the lamb cauls with plenty of cold water and let them settle in water and vinegar for a little while.
Soak the bread crumbs and drain well to remove all the water.
In a bigger bowl add the minced meats, onions, the eggs slightly beaten, the bread crumbs, parsley and salt and pepper. Knead and shape them into long patties.
Take the cauls out of the water, drain well and cut into elongated pieces in order to have enough room to stuff them with the patties.
Wrap the sheftalies (patties) within the caul pieces, one-by-one.
Barbecue the sheftalies or cook them under the grill in the oven for 15-20 minutes, until they are golden brown on all sides.
Serve them with yoghurt.
500g minced veal
500g minced pork
1 bunch finely chopped parsley
2 onions, grated
3 slices stale bread, crumbs
2-3 lamb cauls
Yoghurt to serve