This has always been the centrepiece of our Greek Easter feast.  The cut of lamb is most important – traditionally we always choose a shoulder of lamb that has the loin and ribs attached – see picture below.  The butcher needs to chine through the bones for easy carving.  The ribs should remain in place with just a few eased out so that they can fold over onto the shoulder and a pouch sewn ready for stuffing.   This is not a common cut to ask for, some continental butchers are familiar with it but most are not.  It’s disappointing when it is wrongly presented – so try and describe in detail what is required.

Ingredients:

A shoulder of lamb as described above

Greek Easter Stuffing – see under ‘Easter’

Olive oil

Salt and freshly ground pepper

You will also need a large needle and string to sew a pouch for the stuffing and then to secure so that the stuffing stays in place during the cooking.

 

Method:

Rub lamb with oil and sprinkle generously with sea salt and freshly ground pepper.  Place in large roasting dish and put into 180 degree oven for 4-5 hours.  Cover with foil if it looks like it is getting too burnt.  The meat should be falling off the bones and doesn’t really need carving – just pulling apart and placing onto a large platter to serve alongside the stuffing.