Roasted lamb

Ingredients:

12 – 14 kg, 384 – 448 oz, small lamb, cleaned from inside
2 kg, 64 oz, minced meat
12 cups long grain rice, washed and drained
24 cups water
1 tablespoon salt, as desired
1 1/2 cups blanched and flaked, fried almonds
1/2 cup fried pine nuts
1 1/2 cups blanched, fried pistachio nuts
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon ground black pepper
1 tablespoon ground nutmeg
2 tablespoon ground white pepper
1 tablespoon ground cardamom
1 cup vegetable oil and butter
1 cup shortening or butter, for frying minced meat
Lemon wedges

Preparation:

Fry meat in 1 cup of shortening in a pot.
Add salt and spices, except white pepper.
Stir on medium heat until cooked.
Stir in rice to cooked meat.
Add water. Bring to a boil.
Cover pot and cook on low heat for 30 minutes.
Wipe lamb inside and out with a damp cloth.
Rub cavity and outer surface with lemon wedges and white pepper.
Stuff lamb with half the quantity of rice. Stitch opening.
Fry with oil and butter from all sides until golden.
Place aluminum foil on a big tray leaving extra on each side.
Place the stuffed lamb on the foil. Pour 3 cups of water over.
Truss lamb legs with its shoulders using a firm rope.
Wrap lamb generously with the foil.
Place tray in high heat oven for 5 hours or until tender when pierced but still moist inside. Add water if foil burns.
Remove lamb from oven. Open aluminum foil. Lift up slowly. Place on large serving platter.
Arrange rice and meat around it.
Garnish rice with pistachio nuts, almonds and pine nuts.
Serve hot accompanied with yoghurt and salads.