Ingredients:

• Small  whole Lamb ( 5 kg) 

• 1.5 kg  beef or lamb ( fatty)

• 1 kg rice

• 400 g fat ( butter or margarine)

• 200 g pine nuts

• 200 g pistachios

• 200 g almonds

• 200 g onions

• Salt, pepper, cayenne, nutmeg.

Directions:

First ask the butcher to skin the lamb and clean it.

Boil the almonds lightly in water for 2 minutes and skin them.

To prepare the stuffing ( or dressing),  Cut the meat into slices or bite size, and mix it with the almonds, pines,  pistachios, rice, and chopped onions. Heat the butter,   add the  mixture  and cook for half an hour or less,  add water ( as you need) to cook it evenly. Adjust the seasonings. ( cooking the stuffing before applying it,  is more safe , this way you won't have the chance of serving the dish with uncooked stuffing resulting from baking it raw in the first place, and besides it is more practical)

Stuff the lamb using  this mixture.

When stuffing is done, truss the lamb as you do for a chicken, cover with aluminum foil and cook in the preheated oven ( 200°C) for  one hour, and then lower the oven temperature to 150°C and cook for 1 1/2 more.

serves 10