Stuffed lamb shoulder

Stuffed lamb leg is a traditional recipe, full of flavors and taste, that brings together the best ingredients to create a special dish, perfect for festive meals or family dinners. This dish evokes pleasant memories and is often associated with moments of celebration, being a symbol of hospitality and the joy of sharing a good meal with loved ones. Today, I will guide you step by step to achieve a delicious, juicy, and flavorful stuffed lamb leg.

Preparation time: 30 minutes
Cooking time: 1 hour
Total time: 1 hour and 30 minutes
Number of servings: 6-8 servings

Ingredients:
- 1 front lamb leg (approximately 1.5 - 2 kg)
- 1 kg lamb offal (liver, kidneys, heart)
- 500 g fatty pork meat
- 4 eggs
- 100 ml olive oil
- 4-5 cloves of garlic (or to taste)
- A bunch of fresh parsley
- Salt and pepper to taste

Preparation:

1. Boiling the meat: Start by placing the pork and lamb offal in a large pot with cold water. Season with a pinch of salt. Boil over medium heat until almost cooked (about 30-40 minutes). This step is essential to ensure a tender and flavorful filling.

2. Preparing the mixture: Once the meat is boiled, remove it from the pot and let it cool slightly. Use a meat grinder to mince the pork and lamb offal. Make sure to achieve a fine texture, but not too pasty.

3. Mixing the ingredients: In a large bowl, add the minced meat, eggs, crushed garlic, and finely chopped parsley. Mix the composition well with your hands to integrate all the ingredients. Season with salt and pepper to taste. Taste the mixture and adjust the seasonings if necessary. A well-seasoned filling is key to a delicious stuffed lamb leg.

4. Preparing the lamb leg: Carefully open the skin of the leg with a knife, forming a pocket. Be careful not to tear it, so the filling doesn’t leak during baking. This step requires patience, but the result is worth the effort.

5. Filling the leg: Fill the formed pocket with the meat mixture, being careful not to overstuff it, as the filling will expand during baking. After filling the leg, sew the skin with food thread or use toothpicks to seal the filling. Make sure it is well closed to prevent leakage.

6. Baking: Preheat the oven to 180 degrees Celsius. Place the stuffed lamb leg in a baking dish. Add the olive oil and, for extra flavor, sprinkle chopped parsley on top. Bake the leg for about 1 hour, or until it becomes golden and crispy on the outside. You can pour a little water or broth into the dish to maintain moisture.

7. Serving: Once the leg is ready, let it rest for 10-15 minutes before slicing. This will allow the juices to redistribute, ensuring each slice is juicy. Serve the stuffed lamb leg with roasted vegetable sides or mashed potatoes, and also with a fresh salad for a pleasant contrast.

Suggestions and variations:
- You can add sautéed mushrooms to the filling for a richer taste.
- Replace pork with beef for a heartier variant.
- Experiment with different herbs, such as oregano or thyme, to customize the flavor.

Nutritional benefits:
This recipe offers an excellent combination of protein from lamb and pork, as well as from eggs, making it a good choice for a hearty meal. The offal is a good source of vitamins and minerals, including iron and vitamin B12.

Frequently asked questions:
- Can I prepare the lamb leg in advance? Yes, you can prepare the leg and filling a day ahead, keeping it in the refrigerator. Bake it a few hours before serving.
- How can I reheat the leg? You can reheat the leg in the oven at 150 degrees Celsius, covered with foil, to keep it juicy.
- What can I serve with this dish? It pairs perfectly with a well-structured red wine or a dry white wine, as well as with craft beer.

Stuffed lamb leg is a dish that not only delights the taste buds but also brings people together. Try this recipe and bring a bit of holiday magic to every family meal! Enjoy!