Mediterranean Lamb Kofta Stuffed Roast

Meat Lamb
Cut Ribs

Boneless lamb breast filled with a kofta-style mince, feta, herbs, and lemon, then rolled and tied. A simple, high-impact value-add lamb roast with strong Mediterranean appeal and great margins. Recipe supplied by ABG Ambassador Matt Tyquin

Ingredients

Ingredients	Comments	4 Units	8 Units	16 Units
Lamb Belly	Boned and trimmed	4	8	16
Lamb Mince		300gr
Kofta Seasoning	use as per pack instructions
Rosemary		5gr	10gr	20gr
Parsley	Fresh	30gr	60gr	120gr
Feta	Crumbled	100gr	200gr	400gr
Lemon rind	Sliced thinly

Preparation

Butcher Instructions:

Trim lamb breast oif excess fat
Mix mince with ingredients; flat leaf parsley, feta and Kofta seasoning
Roll the prepared mince into boneless lamb breast (75gr per roll)
Truss the breast
Garnish with lemon zest, rosemary and feta

Consumer Cooking Instructions:

Bake for 30minutes at 180 C

Serve with baked vegetables or salad.