Goat shoulder for stuffing.
Salt, ginger, cumin, black pepper, olive oil.
The shoulder is washed and bricked on the surface for stuffing.
The shoulder is seasoned with all spices and left aside for two hours and more.
The vine leaves are boiled and rolled into rice. After that, it is stuffed into the shoulder.
The stuffed shoulder is wrapped with two layers of aluminum foil. And placed in the oven for one hour to one hour and a half.