1 pound bison
1 veal
1 pound mushrooms
1 pound spinach
1 onion
2 cloves garlic
1 pound butter
2 cups dried bread cubes
2 beaten eggs
1 tsp thyme
1 tsp savory
2 tsp black pepper
1 tsp chipolte
2 tsp salt
1 standard poodle

Bone the lamb and give the thigh bone to the poodle. Butterfly it - which mean cut lumps of muscle so they all lay out flat about 1 inch thick. Salt, pepper and let rest.

Grind the bison and veal fine. Chop the onion, garlic, mushrooms, and spinach fine. Melt butter and cook onions until soft. Add garlic and cook until fragrant. Add mushrooms and spinach and cook until all the liquid is gone. Add to meat and mix well. Add bread cubes and spices. Mix well and add eggs. Mix and spread the stuffing across the lamb. Roll the lamb up and tie into a roast. Cook for 1.5 hours or so at 350 until the internal temperature reaches 145. Let rest 15 minutes and slice in 1/2 inch thick pieces.