Καλό Πάσχα (Happy Easter) Cypriot style! Kleftiko with Lambs head & Lamb shoulder by Jack The Greek

Clean the lamb shoulder and lamb head thoroughly inside and out, and cut the head in half if necessary.

Prepare the meat by seasoning with vinegar, sea salt, and black pepper.

Add bay leaves, garlic, rosemary, thyme, and oregano to the meat.

Drizzle olive oil over the meat and wrap it tightly in foil, using two layers to prevent juices from escaping.

Preheat the crossroad barbecue to around 350 degrees Fahrenheit with all four burners on low.

Place the wrapped meat in the barbecue and cook for about two and a half hours.

Equipment Needed

Dietary

Allergens