1 lamb rump
vinegar
1 medium onion (chopped)
5 tablespoons white wine vinegar
2 lemons-galegos
1 teaspoon ground cumin
1 teaspoon salt
Stuffing
250g pork, beef, or veal, finely chopped
250g smoked bacon, finely chopped
1 onion, finely chopped
1 tablespoon chopped fresh parsley
20 green pimentos, seeded
2 hard-boiled eggs, chopped
1 cup beef broth
1 cup white wine
1 teaspoon ground nutmeg
1 lamb rump
vinegar
1 medium onion (chopped)
5 tablespoons white wine vinegar
2 lemons-galegos
1 teaspoon ground cumin
1 teaspoon salt
Stuffing
250g pork, beef, or veal, finely chopped
250g smoked bacon, finely chopped
1 onion, finely chopped
1 tablespoon chopped fresh parsley
20 green pimentos, seeded
2 hard-boiled eggs, chopped
1 cup beef broth
1 cup white wine
1 teaspoon ground nutmeg
Remove the bone from the center of the lamb rump (or ask your butcher to do so) and trim a piece of meat around the cavity; place the lamb without the bone in vinegar for several hours
Grind together the meat removed from the sides of the lamb cavity, pork, some smoked bacon, chopped onion, salt, pimentos, and eggs
Mix well this paste and stuff the cavity
Sew shut with thick thread, to prevent the stuffing from coming out
Cover the meat with strips of smoked bacon or bacon and the wine mixture with nutmeg and thyme
Put in the oven
Let it roast slowly until nicely browned, basting with the proper sauce
Serve, preferably with roasted carrots.
