Stuffed Meat

Ingredients

• 1 piece lamb or mutton leg, boned and butterflied
• jamón (cured ham), minced
• pork loin (lomo de cerdo), minced
• garlic, minced
• parsley, minced
• spices
• salt
• egg, well beaten
• broth or water (caldo)
• as desired fried potatoes
• as desired olives
• as desired parsley sprigs
• as desired red pepper
• 1 glass brandy (aguardiente)

Instructions

1. Prepare a minced forcemeat by combining the jamón (cured ham), pork loin, garlic, parsley, spices, and salt. Bind this mixture with the well-beaten egg, pressing it together firmly. Open the boned and butterflied lamb leg and spread the filling evenly across the meat. Roll and tie securely, or arrange so the filling is contained.
2. Place the stuffed meat in a pot and add broth or water gradually as it cooks, allowing it to simmer until the meat is completely tender and cooked through. If desired, add a glass of brandy during cooking.
3. Transfer the meat to a serving platter and arrange beautifully with fried potatoes, olives, parsley sprigs, and red pepper according to the cook's taste and judgment.