Ingredients
1 small lamb about 17 - 18 lbs killed and prepared a day in advance
Melt butter designated for the stuffing in a skillet and fry onions, chopped meat and nuts. When it is fried remove to a pot and add salt, pepper, saffron, rice and water. Boil about 5 minutes over high heat, then reduce heat to moderate and cook until done.
Salt the lamb inside out and rub in with pepper. Stuff with the above stuffing and sew and truss or have it kneeling on its foreleg in a baking pan. Pour melted butter over it and put in moderately hot oven and bake until done. Baste it often with melted butter and some of its own juice. Cover all the top part of it with foil. Turn lamb from time to time.
When lamb is done remove baking pan and keep hot in another container. Drain out all but a very little of the butter and sauce in the pan in which the lamb was baked. Place pan on top of stove and add flour and stir until it turns brown. Pour over it the liquid that was drained out and saved and let it boil till it begins to thicken. Pour it into a strainer. Return the stained sauce to boil a little longer over low heat and keep hot until ready to serve. If much butter appears on top of sauce, skim it off the top. Service lamb on large tray or platter and sauce in a separate container.
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