1 ½ Kg Minced Lamb
2 Sun Dried Tomatoes, Finely Chopped
250 g Feta Cheese, Crumbled
3 Tbsp Fresh Basil, Finely Chopped
1 Tbsp Fresh Rosemary, Finely Chopped
1 Tbsp Minced Garlic
1 Tsp salt
½ Tsp Black Pepper
50 g Milk Powder
75 g White Dried Breadcrumbs (5% By Weight Of Meat)
300 g (20%) Cold Water
1 Make slurry from Water & Bread Crumbs
2 If you are using a chunk of lamb, cut the Lamb into 20mm cubes and put in freezer for ½ to 1 hour to chill completely before Mincing. It is better for mincing if the Lamb is nearly solid.
3 Prepare other ingredients while waiting for the lamb to chill.
4 When Lamb is chilled enough you can then mince it and add the ingredients to it and mix by hand until combined.
5 Then put through mincer again. Put back in freezer if not cold enough first.
6 Too Watery add more crumbs. Too Dry add more water.
7 Return it to the freezer to re-chill before Stuffing.
