A stuffed leg of lamb might not sound like typical Ibiza food, but this is a very popular dish on the Balearic Islands of Mallorca, Menorca, Eivissa, and Formentera, where it is known as cuixa de molto farcida. It's a dish best reserved for a big gathering of family and friends as one deboned leg of lamb is just the starting point. In addition to that you will want to have minced pork (100 grams), sobrassada (40 grams), potatoes (around eight small potatoes should do), white wine (one glass), pine nuts (a handful), garlic (a couple of cloves), lard (one spoonful), fennel (a handful), one laurel leaf, thyme, marjoram, nutmeg, salt and pepper.
Cooking this array of herbs, meats and vegetables relies on opening up the leg of lamb and then packing inside the garlic, pine nuts, salt, pepper and mince. You then tie up your package in string and baste it in a generous amount of lard, which not only cooks it, but also adds tremendously to the flavor. You will then add onions, potatoes and garlic, and place it around your wrapped package, which then has strips of bacon on top of it before popping it all in the over to roast at 200 degrees for an hour. The parsley is sprinkled on top just before serving.
This type of meat dish is typical of the islands, and it is common to add the glass of white wine, herbs and laurel leaf to the dish before starting the roasting process. It is indeed a delicious dish.
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