Greek Slow Roasted Lamb Recipe | Tender, Juicy, and Easy to Make

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are leaner, while pork shoulder is more affordable.

white wine

🥗Healthier: apple cider vinegar

💰Cheaper: grape juice

Apple cider vinegar adds acidity without alcohol.

Preheat your oven to 220C / 430F (fan off), 200C / 390F (fan on).

Make sure the shank is cut off your leg of lamb before using to ensure it fits in your baking tray if it’s still attached, ask your butcher to chop it off so it’s submerged in the liquid when placed in the baking tray.

Wash the lamb under cold running water and pat down using paper towels until dry. Place it in your baking tray. Use a sharp knife to cut slits all around the lamb. Push each garlic bulb in each of the slits.

Drizzle with olive oil and rub to coat. Sprinkle half the spices on each side of the lamb and rub into it.

Bake for 30 minutes. Then take out of the oven and drizzle with fresh lemon juice, wine and beef stock. Add the rosemary, thyme and red onion in the juices. Cover with a large piece of baking paper and then aluminum foil, making sure it’s fully covered and snug. Reduce the oven temperature to 170C / 340F (fan off), 150C / 300F (fan on) and bake for 2 hours.

Take out of the oven, uncover and flip the lamb over. Cover again and bake for an additional 3 hours and 30 minutes.

Uncover and bake for a final 30 minutes to help it develop a slight crust. Take out of the oven and transfer the lamb into a serving dish. Cover with foil. Run the juices through a sieve. Serve them in a cup with a spoon alongside the lamb.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens