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Lamb stuffed




Lamb, lean meat

1000 grams


600 grams


1 wedge


2 spoons

Extra virgin olive oil

6 spoons

Iodized salt

2 teaspoons

Black pepper

2 grams

Chili pepper

5 grams


50 grams

Durum wheat flour

500 grams

Fresh brewer's yeast

20 grams

Iodized salt

1 teaspoon

second courses from Italy - Sicilia

Lamb stuffed

Lamb stuffed

with meat with gluten high in iron high in potassium high in phosphorus

ready in

2 hours 30 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Lamb stuffed

A specialty of the Iblei. An excellent dish for the next day either cold or fried in the pan

Lamb stuffed step 1

step 1

Put the flour into the fountain and crumble the yeast into the water and pour 200 ml

Lamb stuffed step 2

step 2

In the rest, dissolve the salt and add it to the dough after working for a few minutes to cover with a canvas and let it rise for about 1 hour

Lamb stuffed step 3

step 3

In the meantime, season the lamb: combine the potatoes cut each in 4 parts flavored with garlic and parsley triti, pepper the salt, oil and who likes the chili

Lamb stuffed step 4

step 4

When the pasta is ready, divide it into 4 large blanks 2 for the bases, and 2 slightly smaller for the cover to sip a stack and prepare the bases leaving them thick about 1 cm.

Lamb stuffed step 5

step 5

Put them straight on a paper baking tray on the bases distribute the rice and over the lamb iron the other 2 panetti and cover

Lamb stuffed step 6

step 6

Attach the edges well and twist them, brush them with oil, cook in a preheated oven at 180 ° for 1 hour

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