Stuffed lamb shoulder

- Salt, ginger, cumin, black pepper, olive oil

- Crushed garlic onion

- Lemon juice

- Grape leaves

How to prepare:
The shoulder is washed and a large incision is made to be stuffed in it

Season the shoulder with all the spices, then leave it for two hours or more

Boil grape leaves and wrap with rice, then stuff it inside the shoulder, wrap the shoulder in tin on two layers in a tray and put in the oven from an hour to an hour and a half.