Roasted Lamb

The secret of roasted stuffed lamb.
Lamb at least 13 kg.

Ingredients of Seasoning:

• 1 liter of wine 
• 1/2 liter of milk
• 1/2 cup olive oil
• 2 heads of garlic, peeled
• 2 tablespoons cloves of india
• 2 tablespoons dried mint
• 2 tablespoons salt (or to taste)

Ingredients of filling(stuffing):

• 4 kg of rice
• 2 kg of ground beef
• 1 kg of nuts (almonds, cashews, pistachios ...)
• 1/2 kg of raisin
• 2 tablespoons chili peppers
• 2 tablespoons salt (or to taste)

Preparation of seasoning:

Mix well the seasoning ingredients in a food processor, then filter (refine) in a pot of food, then, with a big syringe and thick needle,inject various parts of lamb with seasoning liquid, then let the lamb in refrigerator for 12 hours.

Preparation of filling:

Cook ground beef in a large pot, then add rice, nuts, peppers and salt, mix well and add (7-8) liters of water and cook on low temperature for (30-40) minutes or until rice is well done.
Place the lamb in a roasting pan, place the stuffing inside sheep, sew the belly of lamb with a big needle and thick thread, covers the ram with a role of aluminum (covers well to close the tray)

How to roast the lamb:

In a large oven, preheated to 400 degrees, roast the lamb for(4-5) hours.
Tip: to prevent the top of lamb dry during roasting, opens every half hour the paper of aluminum,and with a large spoon remove the water from the bottom of tray and pour over the lamb.