1 lamb 8kg
1 bunch of (fresh marjoram – oregano – thyme)
1 tbsp. oregano dry
1 tbsp. marjoram dry
10 bunches of  malotira dry
Juice & Zest from 2 lemons
Juice & Zest from 1 orange
1 glass of white wine
1 glove of garlic
2 tbsp. stakovoutiro
Αλάτι & Πιπέρι

For the stuffing:
1/2 kg goat’s gravierino
1/2 kg goat’s tirozouli



Marinate the lamb with all the ingredients other than the stakovoutiro, one day before. Open lamb’s belly and add the cheeses cut into big pieces. Grab the belly, wrap it in baking sheets and bake at 180 for about 4 hours. In the last hour, remove it from the Parchment paper with the broth, spread it with melted stakovoutiro and let it get color. Open often and pour the juices from the pan at the meat.

Eva Parakentaki

Food lover and food blogger .. mama mia … the hunter of joy and prosperity … that has come into contact with the Cretan nature … the harvest … and the passionate continuity of the Cretan gastronomic culture!