Step 1

Melt the butter over the heat in a large saucepan.

Step 2

Add the diced onions and garlic to the melted butter – cook together until almost translucent.

Step 3

Mix in the beef mince whilst breaking it all down so it’s all even.

Step 4

Once the beef is almost browning, add in the chopped leek and parsley – mix it all together.

Step 5

Add in the wine and mix.

Step 6

Add the salt, oregano, cinnamon, and black pepper. Mix all together.

Step 7

Add in the raw washed rice and mix into the beef mixture until it’s all combined.

Step 8

Add in the water and mix through. The water will absorb into the rice and will also evaporate.

Step 9

Once the rice is about 80% cooked, turn off the heat and add and mix through the ½ cup of oil.

Step 10

Prepare the lamb carcass by stitching the opened side together with cooking string - roughly 3-4 ties.

Step 11

Once stitched, pour the olive oil and the juice of a whole lemon all over the outside. Then generously sprinkle with salt and pepper. Don’t forget to add salt and pepper inside the lamb.

Step 12

Now add in the beef/rice mixture.

Step 13

Pre-heat the oven to 140° celsius.

Step 14

Now sow the top of the lamb together with the cooking string.

Step 15

In a large baking dish, add an oven proof rack and fill the dish with hot water. You want the water to just reach the rack.

Step 16

Add the stuffed lamb on top and with a wet piece of baking paper, place on top and cover well with alfoil.

Step 17

Cook in the oven at 140° celsius for 7 hours.

Step 18

After 7 hours, take it out of the oven and uncover.

Step 19

Increase the oven to 180° Celsius and return the lamb to the oven uncovered for another hour.

Step 20

After the extra hour, remove from the oven and let it sit for 10 minutes.

Step 21

Open the lamb to gain access to the rice and cut off the meat to serve.