Leg of lamb ,mine 2.5 kg,225g minced lamb,110g sweet sausage, 3 eggs,50g breadcrumbs 2 cloves garlic,1 bunch parsley 1 onion 100ml olive oil .
So its bone out leg,fry onion garlic parsley,gbp salt, mix that with sausage ,minced lamb,eggs breadcrumbs get it to a paste sort of then spread it over lamb.Roll tie up with string. Brown in pan juices from onions then place in pot with 750gm of plum tomatoes. Add water ,simmer gently until done & so on.
I am going to leave the recipe alone & make as per until tomato stage. I think from there when I brown it add a bit of prosciutto fat to pan juices,then remove lamb,hefty slug of red wine,.Cook it off hard,then lamb stock,rosemary canned tomato's. That will then go in pan under leg in MES.
I will Qview just thought I would get it down in principle so people could see what I am doing.
Old school southern Italians would never cook like this to extravagant. I suspect that the sauce might be touched up a bit then put on pasta /gnochi as a first course with pecorino ,then serve lamb with potato,greens, then maybe pecorino again with fruit,honey as a desert.
You can do all my shopping in my suburb without speaking english,just mixed southern Italian dialects & english. I may ask the nonna's when I am shopping tomorrow. I butcher Italian they butcher English should be a laugh.