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Stuffed leg of mutton

Stuffed leg of mutton

Stuffed leg of mutton

Chef: Giorgio Barchiesi (Giorgione)
Difficulty: Average
Time: 10 min of preparation, 30 min of cooking
Type of Cooking:Baked
Doses for: 1 people

Ingredients for Stuffed leg of mutton

1 mutton leg
1 slice of lard
1 clove of garlic
1 sprig of fennel
1 branch of rosemary
Some sage leaves
1 lemon zest
Coarse salt
Black pepper
Extra virgin olive oil
1 drop of white wine


I went to Tempera da Secondino Moro to see more about the mutton, an animal that has a fatter and abundant dog than that of sheep, ideal for skewers. Here I have remedied a leg and I want to ennoble it with a super roast. First we debon it, using only the central part (with the cutouts we will make a sauce). We open the piece of dog with a knife and we do it with a chopped slice of lard, a hint of fennel, a small piece of red garlic from Sulmona, two sage leaves, a rosemary floret, a lemon zest, a pinch of coarse salt. A sprinkling of pepper and we roll up the leg, closing it with a string and placing it in a pan lined with phono paper. We season with a drop of oil, a trifle of white wine, fennel, sage, rosemary and two juniper berries. We cut the surface of the leg with a blade and fire. Once ready, we wait for it to cool down a bit, slice and serve, along with a little of its bottom. It is of a disarming tenderness! Did you like Giorgione's stuffed mutton leg? Discover other second courses recipes with lamb!

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