Traditional Greek Kleftiko - Slow Cooked Lamb & Potatoes | ggmix

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs are lower in fat, while pork shoulder is more affordable.

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese has fewer calories and ricotta is often less expensive.

Preheat the oven to 170°C (338°F).

Season the lamb shoulder with salt and black pepper.

Season the potatoes with salt and black pepper.

Soak the clay pot (gauzy) in water and swirl it around to cover the insides, then pour the water out to prevent cracking and to create steam during cooking.

Layer the bottom of the pot with a layer of potatoes.

Add a few bay leaves and a layer of lamb on top of the potatoes.

Add a few cloves of garlic and another layer of potatoes, then more bay leaves and lamb, repeating until all ingredients are used, finishing with a layer of lamb on top.

Cover the pot with a lid or a plate covered in foil if the lid is broken.

If using a Dutch oven or baking tray, season the meat and potatoes, layer them, add bay leaves and garlic, splash with water, and cover tightly with foil.

Cook in the oven for 30 minutes to 1 hour at high heat, then reduce the temperature to 170°C (338°F) and cook for 2 to 3 hours until the meat is falling off the bone and the potatoes are soft.

After cooking, remove the lid and check the doneness of the potatoes and meat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens