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Greek Style Slow Roasted Lamb

A hearty take on an old classic – Greek inspired, succulent lamb roast that’s super easy to cook, and guaranteed to impress your guests.

This really is the perfect roast.

Serves: 6-8

Prep Time: 15 min

Cooking Time: 4 hours


  • 1 boneless lamb leg (approximately 2 kg)
  • 4 cloves of garlic, crushed
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 tbsp fresh rosemary leaves, chopped
  • 2 tbsp fresh oregano leaves, chopped
  • 2 tbsp fresh thyme leaves, chopped
  • 6 anchovies (optional)
  • 3 tbsp extra-virgin olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 250ml white wine
  • 250ml water

Notes on planning ahead

This marinated lamb recipe is the perfect dish to roast up to 2 days in advance, OR great for souvlakis the next day!

To reheat, simply place covered in the oven at 130°C until heated through. 

If making souvlaki’s, shred the lamb and fry on high heat in a fry pan. 


Step 1: Prepare the Greek Marinade

In a blender, combine crushed garlic, lemon zest & juice, herbs, anchovies (optional), olive oil, salt, and black pepper. 


Blend until marinade is evenly blended.


NOTE: If you decide to remove anchovies from the marinade, add and extra teaspoon of salt to the marinade.

Step 2: Marinate the Lamb Shoulder

Place the boneless lamb shoulder in a large dish.


Pat dry with paper towel.


Pour the Greek marinade over the lamb, ensuring it is evenly coated.

Cover the dish or seal the bag and refrigerate overnight to allow the flavours to penetrate the meat.

Step 3: Preheat the Oven

Preheat the oven to 130°C.

Step 4: Roast the Lamb Shoulder

Remove the marinated lamb shoulder from the refrigerator and let it come to room temperature. (about 1 hour).

In a flameproof casserole dish or dutch oven, sear the lamb on high heat on each side until browned.

(If you don’t have a dutch oven, sear the roast in a fry pan, then move to a roasting tray in a roasting pan.)

Add white wine and water to the bottom of the roasting tray. 

Cover the roasting pan with baking paper and foil. 

Roast covered for 3 1/2 hours.

Remove tray from oven and take off foil and baking paper. 

Baste the lamb with the roasting juices.

Increase oven temperature to 180°C

Return the lamb to the oven to cook uncovered for 30 minutes, or until browned on top.

Step 5: Rest and Carve the Lamb

Once the lamb is cooked, remove it from the oven, cover again and let it rest for about 15 – 20 minutes. This allows the juices to redistribute, resulting in tender and juicy meat.

Carve the lamb into slices or chunks, as per your preference.

Step 6: Serve and Enjoy

Arrange the roasted Greek lamb shoulder on a serving platter.

Serve it alongside traditional Greek sides such as lemon roasted potatoes, tzatziki sauce, pita bread, and a fresh Greek salad.



Cooking times may vary depending on the size and thickness of the lamb shoulder, so always use a meat thermometer to ensure the desired level of doneness.