Lamb is delicious. Although traditionally it's prepared for Easter, it also makes a great dish in autumn and during Christmas time.
Chops are the most popular cuts, but the cheaper parts can be also very tasty.
I used shoulder for this recipe, but it can be also prepared with deboned breast, which is an even cheaper cut.
Ingredients - makes 4 servings
540 g lamb shoulder
160 g ground lamb
40 g bone marrow
40 g pork greaves
150 ml home-made bone broth
Fresh or dried marjoram, finely chopped (optional)
1 small sprig rosemary optional)
For the stuffing mix the ground lamb, the marrow, the egg, the ground greaves and the spices (except for the rosemary).
Rub the lamb with salt.
Spread the stuffing over the opened-out meat, then roll up and tie around with a long string.
Heat up 1-2 tsp lard in an iron pan and fry shortly each side of the roll.
Pour the broth into a pot, put in the meat, add the rosemary, cover and simmer on low-medium heat for about 1.5 hours. You can also prepare it in the oven at 160 °C.
When ready, you can put the meat in the oven under the grill for about 10 minutes, until golden.
Tip: for an ideal fat to protein ratio, you can adjust the amount of bone marrow and greaves according to how fatty the lamb is.