MUFLÓN WITH LAMB STUFFED WITH CHEESE

Muflon
Photo from: Cini Semjeni

OCast meflón, merlon, moflón, L. Ovis musimon, Eng. European mouflon. This is an ancestor of all modern breeds of sheep. It is a wild mountain sheep originating from Corsica and Sardinia and although rare today some live in Mallorca. Villena explains that in the Middle Ages it lived on the Balearic Islands. Contrary to domestic sheep, mouflons have short straight fleece. Female horns are 4-12” long. Males grow new horns annually, growing larger each year, they are curled back and under. They grow from 12-75” in length. Mouflons are a dark chestnut brown with a black spot in the form of a saddle on the back. They have a black chest and the front of the neck is black as well. They are active during the day and night. They tend to eat after dark. Except for old males, who live alone, they live in herds. They can weigh up to 50 k. They are one of the most prized game for hunters for their beauty. Villena instructed to carve the meat in the same manner as beef. See vaca. [Gázquez. Cocina. 2002:139; Sanz. 1967:16; Villena/Calero. 2002:100:22b:33a; Villena/Saínz. 1969:139; and Villena/Navarro. 1879:270-271]

LAMB STUFFED WITH CHEESE ADAPTED FROM HUICI’S ANÓN AL-ANDALUS #174 RELLENO DE CORDERO CON QUESO, p 114.

Ingredients[1]

A Tastey Twist for Lamb
Photo by: Lord-Williams

1 lamb

1 lamb stomach

1 large intestine

½ lb semi-soft cheese
½ lb gruyere cheese

1 tsp white pepper

1 tsp cinnamon

½ tsp Chinese cinnamon

1 tbsp mint buds

4 eggs

¼ lb junks of lamb

1 qt cilantro juice

Preparation

Remove all entails from the lamb and clean it. Cut off extremities and set aside.

Clean the small intestine and chop. Turn the large intestine inside out and clean it. Cut into small pieces.

Crumble the cheese. Season it with spices, ¼ c cilantro juice and mint. Mix with 1 egg slightly beaten and make balls with this. Put the cheese balls in a bowl with intestines and junks of meat cut like small doughnuts.  Season with salt. Mix well and stuff lamb's stomach area with this. Tie it to close the stomach.

Beat the other eggs. Beat cilantro leaves with 1 qt water in a food processor.  Mix this with the eggs.

Put the lamb in a pot. Pour the egg/cilantro mixture over the lamb. Seal the top of the pot with a mixture of flour and water. Slowly cook until done.

Carve and serve in a large bowl.

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[1] Only a boneless breast was used. Intestines were not included due to lack thereof.

HUICI’S ANÓN AL-ANDALUS #174