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–+ servings
stuffed lamb shoulder

Greek Slow Cooked Stuffed Roast Lamb

Try this Greek slow cooked stuffed roast lamb, filled with savoury beef mince, rice, and herbs. A flavourful showstopper for a Greek dinner.
5 from 1 vote
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Prep Time 1 hour
Cook Time 8 hours
Total Time 9 hours
Course Main Course
Cuisine Greek
Servings 12
Calories 5380 kcal

Ingredients
  

Ingredients For Stuffing

  • 100 gram butter (unsalted)
  • 1 red onion (diced)
  • 4 garlic cloves (diced)
  • 1 kg beef mince
  • 1 leek (finely chopped)
  • 1 parsley (bunch)
  • 1 cup red wine
  • 1½ tablespoon salt
  • ½ tablespoon oregano
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground pepper
  • 1 kg medium grain rice washed
  • 600 ml water (hot)
  • ½ cup olive oil (extra virgin)

Ingrdients For Marinade

  • olive oil (to drizzle)
  • 1 lemon (juice)
  • salt
  • pepper

Meat

  • 10 kg lamb (mid section)

Instructions
 

  • Melt the butter over the heat in a large saucepan.
  • Add the diced onions and garlic to the melted butter – cook together until almost translucent.
  • Mix in the beef mince whilst breaking it all down so it’s all even.
  • Once the beef is almost browning, add in the chopped leek and parsley – mix it all together.
  • Add in the wine and mix.
  • Add the salt, oregano, cinnamon, and black pepper. Mix all together.
  • Add in the raw washed rice and mix into the beef mixture until it’s all combined.
  • Add in the water and mix through. The water will absorb into the rice and will also evaporate.
  • Once the rice is about 80% cooked, turn off the heat and add and mix through the ½ cup of oil.
  • Prepare the lamb carcass by stitching the opened side together with cooking string - roughly 3-4 ties.
  • Once stitched, pour the olive oil and the juice of a whole lemon all over the outside. Then generously sprinkle with salt and pepper. Don’t forget to add salt and pepper inside the lamb.
  • Now add in the beef/rice mixture.
  • Pre-heat the oven to 140° celsius.
  • Now sow the top of the lamb together with the cooking string.
  • In a large baking dish, add an oven proof rack and fill the dish with hot water. You want the water to just reach the rack.
  • Add the stuffed lamb on top and with a wet piece of baking paper, place on top and cover well with alfoil.
  • Cook in the oven at 140° celsius for 7 hours.
  • After 7 hours, take it out of the oven and uncover.
  • Increase the oven to 180° Celsius and return the lamb to the oven uncovered for another hour.
  • After the extra hour, remove from the oven and let it sit for 10 minutes.
  • Open the lamb to gain access to the rice and cut off the meat to serve.

Video

Nutrition

Calories: 5380kcalCarbohydrates: 70gProtein: 296gFat: 423gSaturated Fat: 182gPolyunsaturated Fat: 33gMonounsaturated Fat: 176gTrans Fat: 1gCholesterol: 1294mgSodium: 1971mgPotassium: 4064mgFiber: 3gSugar: 1gVitamin A: 346IUVitamin C: 7mgCalcium: 305mgIron: 31mg
Keyword greek stuffed roast lamb, lamb mouri, stuffed roast lamb
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