Cook at 180οC for about 2 hours and 30 minutes. Pour a little of white wine in the pan and if possible cook upon vines.
1 large piece of hogget (about 2kg – ideally saddle)
100g Grecia Marinade (Art. 50606)
1tsp. Garlic Paste (Art. 55014)
250g Easter Filling (Art. 55081)
100g spring onions
2 tbsp. chopped dill
150g manouri cheese in small cubes (semi-soft, fresh white mixed milk-whey cheese)