Stuffed shoulder of lamb with feta and pecorino

Serves: 8

Preparation time: 20 minutes, plus marinating time
Cooking time: 40 minutes
Oven temperature: 190°C

Ingredients:
• 3 onions, chopped
• 6 cloves garlic, chopped
• 4 lemons, chopped
• 40 g each fresh thyme, rosemary and origanum, shredded
• 1 lamb shoulder
• 250 ml feta cheese
• 30 ml grated pecorino cheese

Method:
1 Mix the onions, garlic, lemons and herbs together and rub into the meat, making sure that the whole joint is covered. Cover and marinate for at least 48 hours.
2 Cut slits into the meat and stuff with a mixture of the cheeses. Place the lamb bone side down on a roasting tray and roast for 40 minutes. Remove from the oven and set aside to rest. Season with coarse salt and freshly ground black pepper before serving.