How to cook
Wash the lamb shoulder well and then shape the pocket by peeling the skin by hand or using a knife. Season the shoulder with salt both outside and inside and set it aside.
Prepare the stuffing by chopping the spring onions and spinach. Fry them in hot oil, by also adding the rice.
Add the paprika, pour a little water and leave on the stove for a while. Once the rice absorbs the water, remove it from the hob.
Fill all of this in the pocket and sew it or just use skewers to set it in place. Put in a baking pan.
Spread the shoulder with olive oil and sprinkle it with paprika and mint. Add the water and then place it in the oven, but before you do that, wrap it with foil.
Bake it at 390°F (200 degrees) for the first 1 hour, then reduce the heat to 360°F (180 degrees). Check it with a fork and as soon as the fork itself enters without a problem, it is ready.
Remove the foil and roast the lamb for another 10 minutes, so that it forms a crust.
The Roasted Lamb with Spinach and Spring Onions is ready.