The trunk (i.e. the carcase without the head and legs) of a lamb weighing 5-6 kg
750g of fresh unsalted myzithra cheese
half the liver of the lamb
1 cup olive oil
2 tbsp margarine
2 slices of bread, trimmed of the crust
1 large potato
1 tsp sugar
3 tbsp chopped parsley
1/2 cup of black currants soaked in white wine (optional)
salt and pepper
Preheat the oven to 200º C
1. Wash the lamb, rub it with the juice of the lemon inside and out, and generously sprinkle with salt and pepper.
2. Heat the olive oil and the margarine in a deep frying pan. Separately, fry the pieces of potato, the bread squares (until brown) and the chopped liver (until the pieces become firm). Lastly, sauté the onion.
3. Keep a big bowl next to your frying pan and use to put all the fried ingredients.
4. Add the myzithra, the eggs (lightly beaten) and the finely chopped parsley, sugar and salt and pepper to the bowl. Mix well.
5. Stuff the lamb and close the aperture with toothpicks. Smear with mustard and cook in the oven until the lamb has browned (that is, about 1 hour).
6. Then cover with aluminium foil and roast for another two hours or so.
* If a covered casserole oven-dish is available, the lamb can be cooked in this (without foil, but with the lid on) for about 3 hours at 200º C.