This May Change the Way You Roast Lamb Forever, Extremely Slow Roasted Kleftiko

Peel and wash 2 roasting potatoes, then cut them up as you would for roast potatoes and place them in a bowl.

Take a whole head of young garlic, using some cloves for the lamb and smashing the rest to cook in the juices.

Peel 2 red onions, leaving the root end on, and cut them into quarters or eighths, then add them to the bowl with the potatoes and garlic.

Add olive oil, lemon juice, sea salt, black pepper, and oregano to the bowl with the potatoes, onions, and garlic, then mix well to season.

Take the Greek lamb and insert a knife into the meat, then insert small pieces of garlic into the meat.

Season the lamb with sea salt, black pepper, and oregano, and drizzle with extra virgin olive oil.

Arrange the seasoned potatoes, onions, and garlic around the lamb in a cast iron challenger pan, or wrap in baking paper and foil if using an oven shelf.

Squeeze lemon juice over the top, optionally adding white wine, then cover tightly with a lid or foil.

Preheat the oven to 125 degrees Celsius and cook the lamb for around 5 hours.

After 5 hours, remove the dish from the oven, take off the paper or foil, and check the lamb by jiggling the shoulder bone to see if it moves easily.

Increase the oven temperature to 200 degrees Celsius and return the lamb to the oven for an additional 30 minutes.

Equipment Needed

Allergens