Warning: Cannot modify header information - headers already sent by (output started at /home/shepherdsongfarm/public_html/wp-content/plugins/wp-recipe-maker/includes/public/class-wprm-assets.php:239) in /home/shepherdsongfarm/public_html/wp-content/plugins/wp-recipe-maker/includes/public/class-wprm-print.php on line 89
Lambchetta - Print
Go Back
+ servings


Lambchetta, stuffed lamb loin modeled after the Italian classic made from pork.
Prep Time30 mins
Cook Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: Lamb, Lamb loin, Lambchetta, Roulade
Servings: 6



  • Place lamb loin fat side down on cutting board. Slice down the middle going with the middle back bone.Follow the loin against the bone as much as possible. Remove and reserve the tenderloin strips.
    Deboning Loin
  • Clean off the belly flaps without breaking through the skin to approximately 1/4 inch thick to the loin meat.
  • Once completed return to cooler for  an hour or more before tying. If the meat is warm it will be harder to process.
  • After cooling layout out the deboned loin on cutting board. Return tenderloin strips to center of loin. Sprinkle salt over meat. Spread basil paste evenly on inside of loin.
    Spreading Basil Paste
  • Roll the skin over the loin until a tight roulade and tie with butcher twine without crushing the meat.
  • Salt and pepper the roulade. It may sit in the refrigerator a day, loosely covered, before roasting.
  • Remove from refrigerator for 2-3 hours before roasting to allow it to warm up so it will cook more evenly.
  • Preheat oven to 450 F.
  • Place lamb on roasting rack for 20 minues then lower oven to 300 F and cook until the middle reaches 125 F for medium rare or 135 F for medium. Once removed from the oven allow it to rest for 20 minutes.
  • Remove the twine and serve.


Refer to video below more details on the butchering process.