STUFFED LAMB: A TRADITIONAL EASTER DELIGHT

Mutton is not too popular in moldovan kitchen. Probably because of its specific smell and fatty meat. However, lamb is a mandatory dish on the Easter table. Especially, when we have relatives who breed sheep. Lambs are born in spring; 3-5 days old lambs have the tastiest meat. Of all lamb recipes, Spring Green Borș and Stuffed Lamb are my favorites.

AuthorNata AlbotCategoryDifficultyAdvanced

Yields1 Serving
Prep Time40 minsCook Time30 minsTotal Time1 hr 10 mins

 one lamb
 a handful of homemade pasta
 2 free-range eggs
 1 onion
 mayonnaise
 carrot
 rice

1

Choose a lamb not bigger than 5 kg, as it needs to fit perfectly in the oven. Discard the head and soak the lamb in water to eliminate the specific smell and blood. Refrigerate. Change the water regularly. I guarantee that after this procedure the lamb will taste very good.

2

Season with salt and pepper, then refrigerate for 24 hours.

3

Simmer the lamb offals (heart, liver, lungs) in seasoned water. For stuffing use homemade pasta simmered in water with a little salt. Drain the pasta in a colander then rinse. Transfer to a bowl and mix with sautéed onion. Add the finely chopped lamb offals, salt, pepper and raw eggs ( it will keep the stuffing from falling apart after baking).

4

Stuff the lamb and sew it with a thick needle. Leave the ends of the thread a bit
longer, so it can easily be removed after cooking.

5

Grease the stuffed lamb with mayonnaise.

6

Cover the tray with baking paper and the meat with tin foil. Bake until done. Just before removing the lamb from the oven, uncover and let the meat brown.

7

Remove the threads before serving!

Ingredients

 one lamb
 a handful of homemade pasta
 2 free-range eggs
 1 onion
 mayonnaise
 carrot
 rice

Directions

1

Choose a lamb not bigger than 5 kg, as it needs to fit perfectly in the oven. Discard the head and soak the lamb in water to eliminate the specific smell and blood. Refrigerate. Change the water regularly. I guarantee that after this procedure the lamb will taste very good.

2

Season with salt and pepper, then refrigerate for 24 hours.

3

Simmer the lamb offals (heart, liver, lungs) in seasoned water. For stuffing use homemade pasta simmered in water with a little salt. Drain the pasta in a colander then rinse. Transfer to a bowl and mix with sautéed onion. Add the finely chopped lamb offals, salt, pepper and raw eggs ( it will keep the stuffing from falling apart after baking).

4

Stuff the lamb and sew it with a thick needle. Leave the ends of the thread a bit
longer, so it can easily be removed after cooking.

5

Grease the stuffed lamb with mayonnaise.

6

Cover the tray with baking paper and the meat with tin foil. Bake until done. Just before removing the lamb from the oven, uncover and let the meat brown.

7

Remove the threads before serving!

STUFFED LAMB: A TRADITIONAL EASTER DELIGHT

To elevate your dining experience, pair your stuffed lamb with a glass of Feteasca Neagra red wine, enhancing the rich flavors of this traditional dish. Enjoy this festive meal with family and friends, celebrating the joyous spirit of Easter with each flavorful bite.
For more inspiration on your festive table, see the cookbooks EAT LIKE MOLDOVANS and BE OUR GUEST. DISCOVER MOLDOVA! 

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