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.
Boil the lamb pluck into a large pot for 45 minutes - don't forget to add a level spoon of salt to the water.
When they are ready, pick them from the pot using a strainer and set them aside on the kitchen bench to cool down.
When they are cool enough so you can hold them with your bare hands, mince them through a medium or small plate meat mincer depending on the consistency you are after.
Passing them through the mincer twice will give you a smoother, the paté-kind-of creamier consistency.
Separately in a large frying pan pour a bit of cooking oil and fry the onion for about 30 minutes together with the mince paste for about 15 minutes, stirring every now and then.
Set the pan aside until cool enough to touch.
When the mix is cool enough, start kneading it with salt to your taste, chopped fresh dill, chopped fresh parsley, chopped spring onions, the cream and the 3 whole raw eggs.
In a baking tray set the caul fat liner or puff pastry sheets if you prefer, pour the mixture in and cover the lot with the liner caul fat liner or pastry.
Brush the top with an egg yolk and place in the oven at 180 degrees for about 45 minutes.
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.