| 1 | | Lamb shoulder weighing 1-1.2kg |
| | Salt and pepper |
| | Pork caul |
| | Oil - butter |
| 1 | sm | Carrot; cut into mirepoix |
| 1 | md | Onion; cut into mirepoix |
| 1 | sm | Piec celery; cut into mirepoix |
| | FILLING |
| 100 | g | Pork loin |
| 100 | g | Pork throat |
| 1 | | Egg |
| | Chopped parsley |
| 1 | bn | Basil |
| | Thyme |
| | Rosemary |
| 50 | g | White bread soaked in milk and squeezed |
| | ; dry |
| 12 | | Black olives; pitted, blanched |
| | ; well and cut in |
| | ; pieces |
| 1 | | Red pepper; roasted, peeled and |
| | ; diced |
| 1 | | Green pepper; roasted, peeled and |
| | ; diced |
| 2 | | Cloves garlic; chopped |
| | Salt and freshly ground pepper |
| 1 | | 100 gram sho grain rice |
| | Cayenne pepper |
| 1 | | Bouquet garni |
| 25 | g | Pine nuts |
| 350 | g | Chicken stock to cook the rice |
| | LAMB JUS |
| 1 | dl | White wine |
| 4 | dl | Water |
| | Parsley stems |
| 2 | | Cloves garlic; up to 3 |
| | ROMAN SAUCE |
| 3 | dl | Lamb jus or veal stock |
| | Salt and pepper |
| 30 | g | Butter |
| 30 | g | Sugar |
| 50 | g | Red wine vinegar |
| 50 | g | Roasted pine nuts |
| 30 | g | Dried raisins soaked in water |
