How to make
Wash lamb leg, dry it and cut through the front to remove the bone. Open up the meat and pound it lightly, by seasoning it with salt and black pepper. Coat the inside of the meat with egg white and fill it with the stuffing.
For the filling, finely chop the beef and add it to the beaten butter. Season with salt, black pepper, chopped parsley, 1 egg yolk, the bread soaked in milk and squeezed, as well as the grated onion and mix well.
Distribute in the lamb leg, wrap the meat in a roll, tie it with a thick thread and seal the meat on all sides in heated oil. Add the cleaned and chopped roots for the soup.
Add a little water and add the wine, by stewing the meat, until it becomes tender. Then transfer it to the oven and roast it for 15 minutes. Strain the sauce from the baking pan and serve it with the Lamb Roll.
