Arniopita is a Greek Lamb Pie I made with yeasted dough, filled with leftover roasted lamb with potatoes, corn and thickened with a bechamel sauce.
Tourkakia is one of the traditional delicacies we first ate in Sparta. Fragrant offal from goat or lamb wrapped in caul fat and grill over charcoal.
Lamb is the star of the Easter lunch and we want to offer you an exquisite recipe from Tuscany, a classic. How to prepare the leg of lamb in milk.
Everybody loves a good lamb pie wrapped in puff pastry and this one is made with leftover lamb on the spit, a few days after Easter with the addition of leeks, spring onions, dill and graviera cheese, which is just delicious!
Kokoretsi is a traditional Greek Easter dish consisting mainly of seasoned lamb or goat offal wrapped with lamb or goat intestines.
Psito pronounciation “psee-TOH” is roasted meat cooked in the oven. It could be made with lamb or goat and it is the perfect Sunday meal.