Stuffed Lamb (my recipe) (Cordero mechado)

by Rosario Candia
(Santa Cruz - Bolivia )

• 1 boneless leg of lamb
• 1 green pepper
• 1 red pepper
• 4 carrots
• 3 onions
• 3 slices of bacon cut into strips
• 1/2 liter of water
• Salt to taste
• Grind garlic, mustard, cumin, lemon or vinegar


  1. Choose a leg of lamb that will be cut with the knife to fill with chopped vegetables and bacon, which will also be seasoned.
  2. Season to taste. FRY in skillet to seal and then put it in a pot of water pressure until the lamb is cooked.
  3. Place the leg to the oven and Brown, bathing with juice so it doesn't dry out. Before removing cut into pieces and let a few more moments
  4. Serve with vegetables accompanied with brown potatoes in the oven and green salad.

This is a typical recipe of Bolivia.

Comments for Stuffed Lamb (my recipe) (Cordero mechado)

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Just a few questions
by: Gerhild

Hi Rosario,

Thanks for your recipe for stuffed leg of lamb. It sounds interesting, but I have a few questions which probably have to do with the translating.

In Step 1, do you cut the lamb and then stuff with the chopped vegetables and bacon?
In Step 2, I don't understand the "a pot of water pressure". Are you cooking the lamb in water on the stove until the lamb is cooked? Can you give some idea for about how long it will cook?
In Step 3, what temperature is the oven at?

Again, thanks for sending this in. Lamb is also a popular meat to eat, especially in northern Germany.

~ Oma Gerhild

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