A serving plate with slow-cooked Greek lamb

Slow-cooked Greek lamb

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(15 ratings)

Prep: 15 mins Cook: 5 hrs - 6 hrs


Serves 6

Take your time making this easy one-pot lamb dish for an informal centrepiece meal. You can slow-cook it two days ahead and serve it with Greek meze dishes

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: Per serving

  • kcal657
  • fat47g
  • saturates20g
  • carbs9g
  • sugars7g
  • fibre4g
  • protein48g
  • salt1.1g
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  • shoulder of lamb, about 2kg



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 1 garlic bulb, cloves separated but the skin left on
  • about 30g anchovies



    Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 10 tomatoes, left whole



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 6 carrots, peeled but left whole



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • handful fresh sage



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • handful fresh rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • handful fresh thyme


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • tzatziki, chickpea salad and flatbreads, to serve


  1. Heat oven to 160C/140C fan/gas 3 and sit a shelf as low as possible. Pierce the lamb all over with a small knife, then fill each slit with a garlic clove and half an anchovy fillet. Rub all over with the oil, then season.

  2. Heat a flameproof casserole dish and sear the lamb all over until well browned. Take off the heat, remove the lamb from the dish and tip in the tomatoes, carrots, sage and rosemary. Sit the lamb on top and scatter over the thyme.

  3. Cover the dish, slip it onto the bottom shelf of the oven and cook for 4-5 hrs until pull-apart tender. Carefully lift the lamb from the dish, discard the herbs and roughly squash the tomatoes into the juices. Sit the lamb back in the dish and serve in big shredded chunks with tzatziki, chickpea salad and flatbreads for mopping up the juices.

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Comments, questions and tips

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17th Mar, 2019
Incredible flavours. So good and so easy to make. A little prep and it cooks on its own!
10th Aug, 2017
Absolute success, will be my must make recipe. Made it last Saturday for a dinner party for 6 and we all loved it . Lots of leftover too, I used a leg of lamb rather than shoulder so it was not fatty. the meat just shredded away. DELICIOUS and so easy. Thank you Mr Torode.
18th Jul, 2017
Absolutely amazing. Simple, tasty, goes a long way. Once it's in the oven you can forget about it for a few hours, and then come back to the tastiest lamb dish ever. I think it's my new favourite lamb recipe.
26th Jun, 2017
A delicious lamb dish that was a winner on a Sunday evening with the chickpea salad. I used eight tomatoes and cut the carrots in half which worked well. Next time, I will sear the lamb for slightly longer (keep a close eye when browning the top to avoid burning the garlic cloves!) and will add salt and pepper before popping in the oven. Delicious!
18th Sep, 2019
If I want to make ahead as mentioned in info what steps do I need to take?
goodfoodteam's picture
19th Sep, 2019
Thanks for your question. The lamb can be slow-cooked up to two days ahead, then left to cool and chilled until you’re ready to reheat. The fat from the lamb will solidify; it can then be spooned off and discarded.
13th Apr, 2019
Can I cook this recipe in a slow cooker?
goodfoodteam's picture
16th Apr, 2019
Thanks for your question. We haven't tested this in a slow cooker so can't give exact instructions but would suggest preheating the slow cooker while you take the recipe up to the point where you have browned the meat. Arrange the veg and herbs in the bottom of the slow cooker, put the lamb on top and add 100ml boiling water. Cook on low for 5 - 7 hours or until the lamb is pull-apart tender.
vera84's picture
12th Mar, 2018
Do you use boneless lamb shoulder for this recipe?
goodfoodteam's picture
19th Mar, 2018
Thanks for your question. This recipe was created and tested using lamb on the bone.
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