Stuffed Goat or Lamb – Katsikaki I Arni Batudo

This recipe comes from Naxos

Clean and rinse the lamb properly. Cut the giblets into small cubes and the onions into slices. Put half of the butter in a large frying pan and brown the liver and onions in it. Then add the long grain rice, dill, lard, salt and pepper. Add a little water and sauté the ingredients for 2-3 minutes. Remove the stuffing from the flame, cut the cheese into pieces and mix with the stuffing. Stuff the lamb with it and sew it up with a strong thread and a thick needle. Rub the outside of the lamb with salt + pepper and brush with the remaining butter. If the lamb is to be roasted in the oven, tie the hind legs with a front piece to give the lamb a round shape.

Roast the dish at low temperature for 3 hours.

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