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Lemony hogget roll

Ρολό ζυγούρι λεμονάτο

Cook at 180οC for about 2 hours and 30 minutes. Pour a little of white wine in the pan and if possible cook upon vines.

YOU WILL NEED

Easter stuffing

Grecia

Garlic paste

MATERIALS

1 large piece of hogget (about 2kg – ideally saddle) 

100g Grecia Marinade (Art. 50606)

1tsp. Garlic Paste (Art. 55014)

250g Easter Filling (Art. 55081)

100g spring onions

2 tbsp. chopped dill

150g manouri cheese in small cubes (semi-soft, fresh white mixed milk-whey cheese)

IMPLEMENTATION

  1. Debone the hogget. Open the meat with the knife, marinate internally with some of the Grecia Marinade and spread the Garlic Paste.
  2. Chop finely the spring onions and place them in a basin, along with the dill, the manouri cheese and the Easter Filling. Stir well.
  3.  In the butterflied hogget spread the mixure of the filling and roll it. Tie firmly with a string to keep its shape. 
  4. Baste the meat roll with the rest of the Grecia Marinade. Garnish with rosemary and lemon slices.
  5. Place in the display.

 

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