Vlachs-style rolls ready for the oven (made with sheep meat)

The tradition of the Greek mountains in a ready-to-cook dish – authentic, hearty and full of aroma

✨ Description

Vlach-style rolls are an iconic dish of Vlach cuisine, inspired by the Greek countryside and traditional lamb-cooking techniques. For our rolls, we use only boneless lamb leg meat, trimmed of excess fat, cut and marinated by hand.

The meat is rolled into small handmade rolls, tightly wrapped, and served with baby potatoes or country-cut potatoes, marinated with:

• Premium olive oil

• Lemon juice

• Fresh oregano

• Mild mustard

• Pepper, paprika and garlic

The rolls are also lightly marinated in wine and lemon zest to preserve the delicious flavor of the lamb without overpowering it.

All of this is placed in a convenient oven tray, ready to go directly onto the rack of a home oven or into a professional rotisserie oven.

An ideal dish for family, friends or lovers of authentic Vlach cuisine.

🍽️ Flavor Profile

• Texture: The lamb meat melts in your mouth without losing its structure

• Flavor: Rich and authentic – the lamb adds depth, while the marinade brings balance

• Aroma: Mildly smoky, with notes of garlic, herbs and lemon

• Appearance: Impressive presentation – rolls with golden potatoes, ready to serve

🔥 Roasting Instructions

The product is prepared and ready to roast – ideally in its tray

➤ Oven (conventional or fan-assisted):

1. Preheat to 180–190°C

2. Cook the tray covered with aluminum foil or a lid for 40–45 minutes

3. Remove the cover and cook for another 15–20 minutes until browned

4. Optional: Deglaze with a little white wine during the last 10 minutes

➤ BBQ (indirect heat):

• Place the tray on an indirect burner

• Close the lid and cook for ~60 minutes at a steady temperature (~180°C)

• Finish over higher heat to brown

Tip: Shake the tray or add stock if you want more sauce

❄️ Storage Instructions

• Fresh (in a vacuum tray or skin pack):
  • Refrigerate at 0–4 °C for up to 3 days
  • Freeze at −18 °C for up to 3–4 months

• After cooking:
  • Refrigerate for up to 2 days
  • Reheat in the oven at 150°C with a little stock

Thaw in the refrigerator (not at room temperature)

🧪 Nutrition Facts (per 100g – approximate, cooked)

✅ High in protein
✅ Ideal for a traditional or ketogenic diet
❗ Contains: mustard, garlic, possibly soy (depending on the marinade)

💡 Serving Ideas

• With feta and Greek salad

• In a round earthenware dish with lemon or Mavrodaphne sauce

• For brunch with a fried egg and crispy potatoes

• Ideal for a festive table or a professional kitchen

🍷 Wine Pairing

• Red wine (Agiorgitiko, Syrah, Mavrotragano)

• Dark lager or red ale

• If you prefer a lighter pairing: Dry, full-bodied rosé