Lemony hogget roll

Filters

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

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

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