> ## 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 Roasted in Butter and Parchment - URL: https://thefoodiekitchen.net/greek-lamb-kleftiko/ - Published: 2026-01-17T09:45:00.000Z - Updated: 2026-09-15T04:23:17.000Z - Description: Greek lamb kleftiko slow-roasted in butter and sealed in parchment — the ancient method that makes the most tender lamb imaginable. - Author: Savannah Ryan - Tags: Mediterranean Recipes, Chicken Recipes Kleftiko is Greek slow-roasted lamb at its most fundamental — seasoned with lemon, garlic, and oregano, sealed in parchment or foil, and cooked for 3-4 hours until the meat falls from the bone. The name refers to the klephts — Greek mountain brigands who slow-cooked stolen meat in sealed pits to prevent the smoke being seen. The modern version seals the lamb in parchment to trap the steam and aromatics, producing meat of extraordinary tenderness. ## Why Sealed Cooking Changes the Result Cooking in a sealed parcel concentrates steam around the meat, creating a moist environment that prevents drying. The aromatics — lemon, garlic, oregano — cannot escape, so they infuse the meat continuously throughout the cook rather than evaporating into the oven air. The result is lamb that is deeply perfumed with every flavour element of the marinade. Open it at the table for maximum aromatic impact. ## The Fat Kleftiko is traditionally made with olive oil and butter — olive oil for its Mediterranean flavour, butter for richness. The marinade combines both. Some Greek recipes use lamb fat rendered from the bone and fat trimmings, which is the purest expression of ancestral fat cooking. If you ask your butcher for the lamb shoulder with the fat intact, render it first and use it as the primary fat. The flavour is exceptional. ## Serves 4 · Prep 20 min + marinade · Cook 4 hours Serves 4 Prep 20 min + overnight Cook 4 hours ### Ingredients - 1.5kg lamb shoulder, bone-in (scored with a knife) - Marinade: 4 tbsp olive oil, 2 tbsp butter (melted), juice of 2 lemons, 6 garlic cloves (sliced), 2 tsp dried Greek oregano, 1 tsp cinnamon, 1 tsp allspice, salt and pepper - 300g cherry tomatoes - 2 bay leaves - Fresh rosemary ### Method 1. Combine marinade ingredients. Push garlic slices into the scores in the lamb. Coat all over with marinade. Refrigerate overnight. 2. Preheat oven to 170°C. 3. Place lamb on a large sheet of baking parchment. Add cherry tomatoes, bay leaves, and rosemary around the meat. Pour over any remaining marinade. 4. Wrap tightly — parchment first, then foil over the top to seal completely. 5. Place in a roasting tin. Roast for 3.5-4 hours until the meat is completely tender and pulls easily from the bone. 6. Open the parcel carefully at the table — the steam is very hot. Rest 10 minutes before serving. ## Potatoes in the Parcel Add quartered potatoes to the parcel with the lamb. They cook in the lamb's fat and juices and the lemon-oregano steam, producing the best potatoes you will ever eat. Cut into quarters and add raw — they take 3-4 hours to become completely tender at this low temperature, exactly as long as the lamb itself. Frequently Asked Questions Can I use lamb leg instead of shoulder? Yes — leg is leaner than shoulder and will need less fat in the marinade. Add 2 extra tablespoons of olive oil. The cooking time is the same but the result will be slightly drier. Why cinnamon and allspice? These spices are characteristic of Greek island cooking and reflect the historical influence of Ottoman cuisine on Greek food. They add warmth and complexity without being identifiable as individual spices in the finished dish. Can I make kleftiko in a slow cooker? Yes — skip the parcel and cook on low for 8-10 hours. The result lacks the steam-concentration effect of the parcel but is still very good. Finish under a hot grill for 5 minutes to develop some surface colour. **Affiliate disclosure:** This post contains affiliate links. When you purchase through these links we earn a small commission at no extra cost to you. [Learn more →](https://thefoodiekitchen.net/affiliate-disclosure/) Shop This Recipe Fourth and Heart Ghee Grass-fed ghee, USDA certified. The ghee used across The Foodie Kitchen. [Get on Amazon →](https://www.amazon.com/dp/B07B48Y2D7?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) Savannah Ryan · Amazon Savor Mediterranean 20 Mediterranean recipes in olive oil and butter — Greek, Italian, Spanish and Turkish. [Get on Amazon →](https://www.amazon.com/dp/B0DQVW2FDW?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) Related Recipes - [Moroccan Lamb Tagine](https://thefoodiekitchen.net/moroccan-lamb-tagine/) - [Garlic Butter Shrimp](https://thefoodiekitchen.net/garlic-butter-shrimp/) - [Butter Roasted Chicken](https://thefoodiekitchen.net/butter-roasted-chicken/) - [What Is MAHA?](https://thefoodiekitchen.net/what-is-maha/) **Related guides:** [Is Olive Oil a Seed Oil?](https://thefoodiekitchen.net/is-olive-oil-a-seed-oil/) 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/) 📌 **Follow on Pinterest:** [Mediterranean Seed Oil Free Recipes on Pinterest](https://www.pinterest.com/theefoodiekitchen/mediterranean-recipes/?ref=thefoodiekitchen.net) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [Facebook](https://www.facebook.com/profile.php?id=61572217094296) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)