Recipe by @dishydishesx on Instagram 

Slow-Cooked Greek Lamb with Lemon, Herbs & Roast Potatoes
A beautifully rustic dish that requires little hands-on time but delivers bold, unforgettable flavour. Lamb Kleftiko — meaning “lamb in the style of the klephts” — is a traditional Greek recipe that’s all about slow cooking, simple ingredients, and rich aromas.

We’ve elevated this classic with a bone-in organic lamb shoulder from The Organic Butchery, cooked low and slow for hours until meltingly tender. Perfect for a laid-back Sunday roast or a summer gathering with friends.

Serves 6

Ingredients

For the Lamb

• 2.2kg organic bone-in lamb shoulder

• 100ml extra virgin olive oil

• Juice of 2 lemons

• 1 whole head of garlic, finely minced

• 3 tbsp dried oregano

• 2 tsp ground cinnamon

• 2 sprigs of fresh rosemary

• Sea salt & freshly ground black pepper

For the Vegetables

• 2 large white onions, cut into wedges

• 4–6 large tomatoes, roughly chopped

• 6–8 large potatoes (such as Cyprus or Maris Piper), cut into large wedges

For Roasting Liquid

• 150ml dry white wine

• 100ml water

Method

1. Marinate the Lamb

In a small bowl, mix the olive oil, lemon juice, minced garlic, and oregano.
Place the lamb shoulder in a large dish and pour over half of the mixture, ensuring it’s well coated.
Let it marinate at room temperature for at least 30 minutes, or refrigerate for a few hours if prepping ahead.

2. Prepare the Vegetables

While the lamb is marinating, prepare the vegetables and set aside.
To the remaining olive oil and lemon mixture, add 2 tsp ground cinnamon and season generously with salt and black pepper.

3. Assemble the Dish

Preheat your oven to 150°C (fan).
Line a deep roasting dish with parchment paper.
Layer the potato wedges across the base of the dish.
Place the lamb shoulder on top of the potatoes, then scatter the onions and tomatoes around the meat.
Pour the remaining lemon and oil mixture over the top.

Now, pour the white wine and water into the base of the dish (not directly over the lamb) to keep everything beautifully moist during cooking.
Top the lamb with a few sprigs of rosemary.

4. Slow Roast

Cover the dish first with a damp sheet of parchment paper, tucking it in around the edges, then loosely cover with foil.
Place in the oven and cook for 4.5 to 5 hours — low and slow is key to achieving that fall-apart texture.

5. Finish & Serve

Once cooked, uncover the lamb and increase the oven temperature to 180°C.
Roast for a final 20–30 minutes to crisp and brown the top.

The lamb should be incredibly tender, easily falling off the bone. Serve directly from the dish with all those flavour-soaked potatoes and juices.

Serving Suggestions

Pair with a fresh Greek salad, crusty sourdough, or even a spoon of thick, cold yoghurt on the side. It’s a dish that asks for little else — just good company and a long afternoon.