Preparation

Leave the lamb for 12 hours in the sauce made with wine, garlic, onion, bay leaf, pepper and salt.

Filling:
Cook rice with salt. In another pan, fry the ground meat with the spices, in another pan, fry the chestnuts in butter. Mix everything and stuff the lamb, sew the open edges and wrap in aluminum foil. Bake in a medium oven for 3 hours.

Ingredients

  • 2 tablespoons of seasoning
  • 1 small lamb
  • 2 glasses of dry wine
  • 1 head of garlic
  • 3 grated onions
  • Oregano or mint
  • Bay leaves
  • pepper
  • salt
  • Filling:
  • ½ kilo of ground meat (duckling)
  • ½ kilo of cashew nuts
  • 250 grams of butter
  • 1 and ½ kilos of rice
  • Parsley, chives