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The Romanian drob is an Easter traditional savory meatloaf, very similar to the Scottish haggis, the main differences being firstly in the way is it wrapped and secondly the spices used (it is purely an assumption, as I have never tried the haggis). The Romanian drob is traditionally wrapped in the so-called caul fat, or lace fat, which is the liner inside the lamb's gut, however more modern and convenient methods use puff pastry sheets instead.
A nice little and very effective trick of the trade is to roll in the middle of the minced mixture 2 or 3 hard boiled eggs, so when you cut the drob you get a slice of the egg as well. Doesn't take much longer to do that, however it makes quite an impression on the table.