Whole lamb shoulder sealed in parchment or clay, slow-roasted for hours with garlic, bay leaves, and potatoes until the meat falls from the bone in succulent shreds.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: clay pot or parchment parcel
Garnishes: fresh oregano, lemon halves
Accompaniments: village salad, crusty bread
Instructions
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1
Marinate lamb with lemon juice, olive oil, garlic, oregano, cinnamon, salt, and pepper for at least 2 hours.
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2
Place potatoes and onion slices in the bottom of a deep roasting pan.
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3
Set marinated lamb on top. Tuck bay leaves around the meat.
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4
Pour water and remaining marinade over everything.
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5
Seal tightly with parchment paper and aluminium foil, ensuring no steam escapes.
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6
Roast at 160°C for 4-5 hours until lamb is falling off the bone.
Did You Know?
The name "kleftiko" means "stolen meat" — legend says mountain bandits (kleftes) would slow-cook stolen lamb in sealed underground pits to hide the smoke.
Chef's Notes
Equipment Tips
- roasting pan
- parchment paper
- aluminium foil
- oven
Garnishing
fresh oregano, lemon halves
Accompaniments
village salad, crusty bread
The Story Behind Κλέφτικο
Kleftiko traces back to Greek Cypriot mountain rebels who hid stolen livestock in underground clay ovens sealed to trap smoke. The technique yielded impossibly tender meat. Today it is the centrepiece of Easter celebrations and village festivals across Cyprus, often cooked in wood-fired outdoor ovens.
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