Best Greek Lamb Kleftiko

Classical Greek dish for lovers of Lamb that brings out the taste of the meat. It is moist, tender and succulant and the meat just falls off the bone.

1. 1

   Marinate the lamb in olive oil, lemon juice and the oregano for 24 hours in advance.

2. 2

   Preheat the oven to 140 C (300 F).

3. 3

   Place the lamb in a roasting tin and cover well with foil and roast covered for 3 hours. Don't forget to take the lamb out of the oven after each hour and re-baste it. At the same time turn the lamb piece(s) over to ensure they cook evenly.

4. 4

   Place the baby potatoes around thge meat in the same tin after 2 hours of cooking.

5. 5

   After 3 hours pour the beef stock into the rosating tin.

6. 6

   Put the lamb back in the oven - this time with the foil removed and allow the meat to brown. Continue to turn the meat over every so often and baste each time with the gravey sauce.

7. 7

   Once cooked, remove the meat from the roasting tin and carve the meat thinly and place on a serving plate or board.

8. 8

   Finish by pouring the gravey sauce over the top (or serve it on the side in a gravey boat).

9. 9

   Place the baby potatoes around the meat and serve.