Group 3108@2x

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Stuffed Lamb Shoulder

Αρνάκι γεμιστό με ελληνικά βότανα

Cover the meat with parchment cooking paper and aluminum foil and bake in the oven at 170° C or in a dutch oven for about 2 hours. The last 10 minutes of baking, uncover the lamb to get the desired color.

YOU WILL NEED

Sun-dried tomato pesto

Rub Chimichurri

1-1.5kg lamb shoulder (boneless)

20g Chimichurri Meat Rub (Art. 51011 CL)

150g Sun-Dried Tomato Pesto (Art 55654)

200g graviera cheese (cut into small cubes)

100g spinach (washed and chopped)

A little olive oil

  1. In a bowl, mix the Sun Dried Tomato Pesto Sauce with the graviera cheese and the spinach.
  2. Place the meat on the working table and season with half the amount of the Chimichurri Meat Rub.
  3. Add the stuffing, roll carefully and tie with cooking string.
  4. Sprinkle the meat with the rest of Chimichurri Meat Rub and rub with a little olive oil.

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