Lamb roll with Metsovone

Sheep meat slow-cooked in vine leaves and paired with Metsovone cheese.
Ηπειρώτικο Πρωινό-Lamb roll with Metsovone
Before cooking...

In 1937, Evaggelos Averoff approached Baron Michael Tossizza in search of financial support to reinvigorate Metsovo, the birthplace of their forefathers. After extensive correspondence, they founded the Tossizza Foundation in 1947. One of their many projects was the creamery, staffed with locals previously sent to Italy to master the cheese-making craft. Returning from training, they experimented with local milk and Italian techniques, eventually creating the flagship smoked cheese of Metsovo, the magnificent Metsovone.

Lamb roll with Metsovone


  • 2-2 ½ kg lamb thigh without bone
  • 15 large vine leaves
  • ½ bunch of parsley
  • ½ bunch of dill, finely chopped
  • 3 garlic cloves, mushed
  • 1 tender branch of fresh rosemary, finely chopped
  • 250 gr Metsovone cheese, chopped in chunks
  • Salt (to preference)
  • Freshly ground pepper (to preference)


  1. Boil water in a cooking pot. Pick 2-3 vine leaves with tongs, blanch them in boiling water for 1-2 seconds, and place them in a colander to strain. Repeat with all the vine leaves, and keep them aside to cool afterward.
  2. Slice the boneless lamb thigh in half with a sharp knife and open it like a book. Pound the lamb with a meat mallet (or a heavy pan) until evenly flattened.
  3. Lay two sheets of parchment paper on the kitchen counter on top of each other. Spread all the blanched vine leaves and place the meat on top. Brush with olive oil, season well with salt and pepper, and sprinkle with parsley, dill, garlic, and rosemary.
  4. Tightly roll the vine leaves and meat with your hands. Brush the outer surface with olive oil and place the roll on a baking pan.
  5. Leave the roll in the fridge for 1 day. Remove it from the refrigerator and wait 1 hour to let it reach room temperature.
  6. Set the oven to “upper and lower heat” and preheat it to 180 °C.
  7. Place the pan on the middle rack and bake for 2 hours and 30 minutes (approximately).
  8. Cut the lamb roll into even slices and serve with pieces of Metsovone cheese.

This finger-licking gluten-free lamb roll packs a powerful combination of local produce (sheep meat, vine leaves, and Metsovone cheese) that takes you on a sensory trip to Metsovo through the region’s typical flavors.

After cooking…

In the short route between the village of Metsovo and the enchanting springs of the Aoos River stands the oldest ski resort in the area, Politsies. Along with the two newest Metsovite ski centers, Karakoli and Anilio, they welcome thousands of amateur skiers and winter sports enthusiasts every year. The Anilio Park is open to the public throughout the year, offering access to all kinds of mountain sports and activities.

Ηπειρώτικο Πρωινό-After cooking…