Greek Lamb (Slow Cooked)


Enjoy preparing this simple one-pot lamb dish for a laid-back centerpiece meal. You can leisurely slow-cook it up to two days in advance and pair it perfectly with some delightful Greek dishes.

Preparation time: 15 min
Cooking time: 5 hours
Resting time: 0 min
Total time: 1 hour 15 min
Serves: 6


  • 2 kg shoulder of lamb
  • 2 tablespoons of olive oil
  • 1 bulb garlic whole but cloves separated with skin on
  • 30g anchovies
  • 6 whole, peeled carrots
  • 10 whole tomatoes
  • Handful of fresh sage
  • Handful of fresh thyme
  • Handful of fresh rosemary
  • Tzatziki, chickpea salad, and flatbread to eat with


  1. Preheat to 160C. Place the shelf as low in the oven as possible.
  2. Prick the lamb all over with a narrow-bladed knife, then insert one garlic clove and half an anchovy fillet into each slit. Oil and season the lamb, rubbing well.
  3. Place lamb in a flameproof casserole and sear until well colored.
  4. Remove the lamb, and in the dish add tomatoes, carrots, sage and rosemary. Put the lamb on top and add thyme.
  5. Cook, covered on bottom shelf of oven for 4-5 hours until lamb tender and pulls apart easily. But take out the lamb, throw away the herbs and mash up the tomatoes in the juices.
  6. Place the lamb back in the dish whole, shred into large pieces and serve with tzatziki, chick pea salad, and flat breads soaked in the juices.

You can slow-cook the lamb up to two days in advance. Afterward, let it cool and chill it until you’re ready to reheat. The lamb’s fat will solidify, making it easy to spoon off and discard.

Nutritional Info:
Calories: 655
Carbs: 9g
Protein 48g
Fat 47g

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