How to cook
Sauté the finely chopped onions with half the butter and 3 tablespoons of water. Add the washed rice, stir it a few times and add 2 cups of boiling water. Simmer for ten minutes. Add pepper, salt, finely chopped parsley and mint.
Pour the filling into a hole made in the lamb shoulder and sew it up with white thread. Salt the meat, smear it with the remaining oil and put it in a pan with 1 cup of hot water. Cover it with foil or the caul fat of the lamb and roast it in a hot oven at first, then - in a moderate oven.
During baking, pour the sauce over, and if necessary, top up with hot water.