> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Greek Lamb Kleftiko — Slow Baked Lamb in Butter Parchment - URL: https://thefoodiekitchen.net/greek-lamb-kleftiko-butter/ - Published: 2026-09-10T09:10:43.000Z - Updated: 2026-09-12T07:42:40.000Z - Description: Lamb kleftiko — Greek slow-baked lamb in butter and herbs, sealed in parchment. Falls from the bone after 3 hours. Seed oil free. - Author: Savannah Ryan - Tags: Mediterranean Recipes, MAHA Recipes Kleftiko means 'stolen' in Greek — the dish was supposedly invented by mountain bandits (kleftes) who buried their stolen lamb in sealed pits to cook slowly without producing smoke that would give away their location. The modern version uses parchment paper and foil to seal in the steam, producing lamb that is so tender after three hours that it requires no carving. The butter inside the sealed parcel melts into the lamb juices, herbs, and tomatoes to create a sauce that needs no reduction or modification. Open the parcel at the table for maximum theatrical effect. ## Lamb Kleftiko Recipe Serves 4 Prep 20 min Cook 180 min ### Ingredients - 1.5kg bone-in lamb shoulder, or 4 large lamb leg pieces - 3 tbsp grass-fed butter, cut into small pieces - 6 garlic cloves, cut into slivers - Juice of 2 lemons - 2 tsp dried Greek oregano - 1 tsp ground cinnamon - 2 bay leaves - 2 sprigs of fresh rosemary - 4 large tomatoes, halved - 2 large potatoes, cut into wedges - Sea salt and black pepper - Parchment paper and heavy foil ### Method 1. Preheat oven to 180°C (350°F). Make incisions all over the lamb with a small knife. Push a garlic sliver into each incision. 2. Rub the lamb generously with salt, pepper, oregano, and cinnamon. 3. Lay a large piece of parchment paper on a large sheet of foil. Place the potatoes in the centre, then the tomatoes, then the seasoned lamb on top. Distribute the butter pieces over and around the lamb. Add the lemon juice, bay leaves, and rosemary. 4. Fold the parchment up and around the lamb, then fold the foil over that, crimping all edges tightly to create a completely sealed parcel. No steam should escape. 5. Place on a baking tray. Roast for 3 hours without opening. 6. After 3 hours, carefully open the foil and parchment (steam will rush out). Roast uncovered for 20 minutes until the lamb is golden. 7. Serve directly from the parcel with the cooking juices poured over everything. Frequently Asked Questions Is kleftiko seed oil free? Yes. Grass-fed butter is the only fat. Can I make it ahead? Prepare the sealed parcel the night before and refrigerate. Add 30 minutes to the cooking time to account for starting from cold. What cut of lamb? Shoulder is traditional and produces the most flavourful result. Leg works well but becomes fully tender slightly faster — check at 2.5 hours. Shop on The Foodie Kitchen - [Seed oil free pantry — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/) - [All 25 cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/) Savannah Ryan · Cookbook Savor Mediterranean Greek, Italian, French, and Middle Eastern recipes in olive oil, butter, and tallow. [Get on Amazon →](https://www.amazon.com/dp/B0DQVW2FDW?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)