2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Traditions in Bulgaria dictate that on Easter and St. George's Day we prepare roasted stuffed lamb. Even if you do not have a village, you can still follow this bright tradition, and for this purpose you will have to buy a lamb weighing about 8-10 kilograms, which are sold in more larger chains in our country.
look how to fill a lamb step by step to ensure that your roast lamb is tasty and properly cooked
Necessary products:
- 1 lamb;
- 1 tsp. salt;
- 500 g of mushrooms;
- 250 g of butter;
- 1 lamb set;
- 1 bunch of mint;
- 1 dock connection;
- 1 bunch of parsley;
- 500 g of rice;
- 1 lamb was;
- 1 connection kaloferche;
- 2 bunches of green onion salt;
- black pepper to taste.
Method of preparation:
1. Your first task is to clean perfectly the lamb and salt it on the inside as well as the outside. Boil the lamb set in pre-salted water for about 30-35 minutes. When it is ready, drain it, but be sure to keep the broth from cooking, and cut the trifles into small pieces;
2. In a large saucepan put 1/4 of the butter and fry in medium heat for about 2-3 minutes all your onions, which should be cut into circles. Add the pre-washed rice at least 2-3 times to it and fry for another 5 minutes until glassy. Then pour 3 cups or about 550-600 milliliters of broth in which the lamb trifles were cooked. Stew everything until the rice softens perfectly and absorbs all the liquid you have poured;
3. You can now add finely chopped lamb trimmings, chopped mushrooms, and finely chopped spices. Add salt and pepper to taste. Here you are done with the stuffing for your stuffed lamb for Easter or St. George's Day;
4. Fill the belly cavity of the lamb with the resulting stuffing and then be sure to sew it well so that it does not fall out during cooking. Spread it also abundantly with the rest of the butter, putting the lamb veil on it and covering the top with dock leaves;
5. Put vine sticks in a large pan, then pour about an inch of cold water. Put the lamb and cover the whole pan with cling film and leave it for about 4-5 hours in an oven with a moderate temperature of about 160 ° C.
Once the time has elapsed, carefully remove the foil and check that the lamb is cooked, and if the lamb is easily separated from the bones, then it is ready.
Now you know how to make delicious and a lot appetizing stuffed lamb for the upcoming holidays, even if you don't have a village.
And to complete the holiday table, take a look at our delicious suggestions for:
- Lamb soup;
- fraction;
- lamb for St. George's Day.
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