Part 3/10:
After preparing the stuffing, the lamb is carefully opened up to create a cavity for the mixture. The inside is seasoned with salt, pepper, and an aromatic sprinkle of sumac, a lemony spice that works wonders with lamb. The stuffing is then generously packed into the lamb, ensuring it is well supported with tender fillets.
Once rolled up, butcher's twine is used to tie the lamb securely, inducing such aesthetics that some stuffing may inevitably leak out during cooking. This technique not only helps to seal in flavors but also presents beautifully.