Greek Lamb Kleftiko (Slow Cooker or Oven)
, Updated Jun 20, 2025
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This Greek lamb kleftiko is melt-in-your-mouth tender, packed with lemon, garlic and herbs, and served with perfectly soft potatoes.. Simply marinate then sit back and let your slow cooker, Instant Pot or your oven do all the hard work!
Lamb is very popular in Greece but I was not a fan when I was little! Thankfully we live to grow, and I have rediscovered Lamb Kleftiko from the perspective of an adult and grown to appreciate this very simple dish.
I made this for my family tonight and it was an absolute winner. The lamb turned out perfectly – succulent, flavorsome and very moreish.
– Helen ⭐⭐⭐⭐⭐
Why You’ll Love This Recipe
- Melt-in-the-mouth lamb – Cooking low and slow turns even a humble cut into something incredibly tender and flavorful.
- Bright, zesty flavor – A beautiful balance of lemon, garlic, and herbs gives this dish an unmistakable Mediterranean vibe.
- One pot, no fuss – Pop everything into your slow cooker and let it work its magic. No oven, no stress.
- Perfect for entertaining or meal prep – Feels fancy, but it’s secretly low-effort and great made ahead.
What is Kleftiko?
Kleftiko is a traditional Greek recipe for tender slow cooked lamb. The name translates as ‘bandit’s lamb’, meat that was stolen and cooked in a pit to avoid detection.
These days, it is simply seasoned lamb that’s slow-cooked until it is so tender it falls off the bone. The meat is sometimes enclosed in parchment paper or foil to mimic the thieves (kleftes) method of cooking.
This Greek lamb recipe is simply tailor-made for the slow cooker, especially when it is hot out and you want to give your oven – and yourself – a break. You can literally put it on in the morning, forget about it for most of the day and have an amazing dinner waiting for you several hours later.
And I am very glad to report it is equally easy – and just as tasty – to make in an Instant Pot for a fraction of the time. My thanks to the many readers who kept asking me to adapt this recipe for the pressure cooker!
Lamb Kleftiko Ingredients
This recipe uses bone-in lamb shoulder which is a cut that needs to be cooked slowly until it becomes fall-off-the bone tender.
Be mindful that your lamb joint needs to fit in your slow cooker / Instant Pot when buying it – you may be somewhat limited as to what size you use.
You can also use butterflied leg of lamb which has the bone removed or lamb shanks. This might work better for smaller crock pots and pressure cookers.
Add my killer Greek lamb marinade, made up of herbs, lemon juice & zest, garlic, anchovy paste and olive oil for maximum deliciousness. The cooking juices from the lamb will be so tasty if you use this marinade…
Add potatoes, onions and maybe even red peppers or plump fresh tomatoes to your kleftiko – anything seasonal goes!
How to make Lamb Kleftiko in the Slow Cooker
Marinate the lamb
- Start by making the lamb marinade a day ahead of cooking this recipe. Mix all the ingredients in a bowl and then rub over your lamb shoulder. Season liberally with salt and pepper, transfer to a suitable lidded container and leave to marinate in the fridge overnight or for at least 4 hours.
Cook your kleftiko
- Heat a large pan and sear the lamb for several minutes on each side. You might need to press down on it so it browns evenly. Set the lamb aside and give the potatoes and onion a turn in the same pan until the start to color.
- Deglaze the pan with a splash of the white wine and transfer to the slow cooker. Add the lemon slice, cinnamon stick, bay leaves and fresh thyme and top with the seared lamb. Pour in the stock, remaining wine and vinegar. Cover and cook on LOW for 7-8 hours – no peeking!
- Test the lamb – it should feel very tender if pierced with a knife. The internal temperature should be 62°C/ 145°F (medium rare), 71°C/160°F (medium), or 76°C/170 °F (well done). Leave the lamb to rest for 10 minutes loosely covered with foil before shredding or slicing to serve.
Can I cook kleftiko in the oven?
I have employed this awesome hack of using a roasting bag for to cook this lamb joint in the oven – it replaces the parchment paper without any of the fuss.
You will need an extra large roasting bag, such as those used for turkeys. Please be very careful when opening it as you can easily burn yourself with the steam.
If you can’t find a roasting bag that’s a suitable size you can use parchment paper or foil to create a sort of enclosed tent to cook the lamb in. Use the instructions for the homemade pastrami to see how to make this.
Serving Suggestions
This recipe would make a great easy Easter lamb roast maybe with some spanakorizo and a Greek Salad (Horiatiki Salata) as a side dish.
You could shred it pulled-pork style if you wished to – would be delicious served in pita bread with tzatziki sauce.
By the way, most people recommend red wine as a good match for lamb. I prefer white wine or ice-cold beer simply because I am quite contrary 😉
Recipe Notes
- If your slow cooker has a searing function then you can brown the lamb and create the entire recipe in the slow cooker insert (avoiding extra dirty pans).
- Use a fat separator to remove some of the oily residue and mix it with the shredded lamb or reduce it slightly and use as gravy.
- You can leave the potatoes out if you would prefer to cook them separately. My Greek potato salad, Lemon Potatoes or Smashed Potatoes are all good options!
Storing and Reheating
- Store leftovers in an airtight container in the fridge for 3-4 days. You can also freeze the cooked lamb and sauce (not the potatoes) in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Microwave: to reheat, place in a microwave-safe dish with a splash of water. Cover and heat in 1-minute intervals until hot all the way through.
- Oven / Air Fryer: Place in a baking dish, cover with foil, and bake at 350°F (180°C) for 20–25 minutes, or until piping hot throughout.
- Stovetop: Gently reheat in a covered pan over low heat with a few spoonfuls of stock or water, stirring occasionally.
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If you made my Lamb Kleftiko recipe, I’d love to hear what you thought! Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below — it means so much and helps others find the recipe too.
And don’t forget to tag #supergoldenbakes on Instagram or TikTok if you share your plate — I love seeing your take on it!
📌 Save this recipe on Pinterest so it’s ready for your next Greek-inspired feast.
Greek lamb kleftiko
Video
Equipment
Ingredients
For the lamb marinade
- 2 tbsp olive oil
- 1 lemon zest only
- 2 tbsp lemon juice
- 1 tsp anchovy paste optional
- 3 cloves garlic minced
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- salt and freshly ground pepper to season
For the lamb kleftiko
- 1.2 kg (2 ½) pounds lamb shoulder (or see notes)
- 1 kg (2 pounds) baby potatoes skin on
- 1 red onion peeled and roughly chopped
- 2 lemon slices
- 2 bay leaves
- 1 tbsp red wine vinegar
- 80 ml (⅓ cup) white wine
- 80 ml (⅓ cup) lamb stock or broth
- ½ cinnamon stick
- 1 tbsp fresh thyme
To serve
- 5 tbsp crumbled feta optional
- lemon wedges
- handful fresh oregano and thyme leaves to garnish
Instructions
- Mix all the ingredients for the marinade together in a small bowl and rub over the lamb.2 tbsp olive oil, 1 lemon zest only, 2 tbsp lemon juice, 1 tsp anchovy paste, 3 cloves garlic, 1 tbsp dried oregano, 1 tbsp dried thyme
- Season the lamb liberally with salt and pepper transfer into a lidded container and store in the fridge overnight.1.2 kg (2 ½) pounds lamb shoulder, salt and freshly ground pepper
- Take the lamb out of the fridge for 30 minutes. Preheat the slow cooker (this will speed your cooking time considerably) while you prepare the lamb.
- Heat a large non-stick frying pan and sear the lamb over high heat on all sides until nicely browned. Set aside.
- Add the potatoes and onion to the pan and fry, stirring, over high heat until the potatoes are starting to colour a little. Deglaze the pan with splash of the wine. Season with salt and pepper.1 kg (2 pounds) baby potatoes, 1 red onion, 80 ml (⅓ cup) white wine
- Transfer the potatoes to your slow cooker. Add the cinnamon stick, lemon slices and bay leaves.2 lemon slices, 2 bay leaves, ½ cinnamon stick
- Top with the seared lamb. Pour the wine, stock and vinegar over the lamb.1 tbsp red wine vinegar, 80 ml (⅓ cup) lamb stock
- Cook on low setting for 7-8 hours, or until the lamb is tender if pierced with a knife and falling off the bone.
- If you wish to brown the lamb for some (this is optional) place under a hot grill / broiler for about 5 minutes. Rest for 10 minutes, loosely covered.
- Shred or carve the lamb into portions and serve over the potatoes sprinkled with a little feta cheese, garnished with the fresh herbs and with extra lemon wedges on the side.1 tbsp fresh thyme, 5 tbsp crumbled feta, lemon wedges, handful fresh oregano and thyme leaves
Instant Pot method
- Follow steps 1-5 and cook in your Instant Pot for 45 minutes at high pressure. Allow around 25-30 minutes of natural release.
- If you wish to brown the lamb for some colour place under a hot grill for about 5 minutes. Rest for 10 minutes before slicing to serve.
Oven method
- Follow steps 1-5. Preheat the oven to 160°C (320°F).
- Place the potatoes and onion on in a large (turkey) roasting bag and top with the lamb. Add the cinnamon stick, lemon slices and bay leaves. Place on a heavy deep roasting tray.
- Add 60ml (1/4 cup) of white wine or stock and seal the bag. Add a small hole to allow some steam to escape.
- Cook for 3 1/2 hours. Remove from the oven and very carefully open the roasting bag – the steam can give you a nasty burn so protect your hand!
- Return to the oven for another 30 minutes to brown if needed. Check the internal temperature with a digital thermometer. It should be 62°C/ 145°F (medium rare), 71°C/160°F (medium), or 76°C/170 °F (well done). Leave the lamb to rest for 10 minutes loosely covered with foil before slicing to serve.
Notes
- The cooking juices from the lamb can be transferred to a fat/gravy separator to remove some of the oil. Mix with the shredded lamb or simmer for 30 minutes at low temperature until slightly reduced to use as gravy with the sliced lamb.
- You can use butterflied leg of lamb instead of lamb shoulder, cut into large pieces if needed.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
If I were to use half the amount of meat, should I cut down on the cooking time as well?
No I would keep it the sAme but check an hour before the end of cooking time x
Looking to make this this Friday but I really don’t want anything fish-y in it! Any substitute for anchovy paste?
You can’t taste it it adds saltiness to the dish. But feel free to leave out if you prefer x
I am going to try this with a 2.4kg leg of lamb (bone in). It just fits in the slow cooker. With the larger piece of meat, I plan to cook it on low for 12 hours. The only part I am a little worried about is if the potatoes will turn into a mush if cooked that long. Do you think they’ll be okay?
Yeah I would probably just cook the potatoes separately. You might like these with it https://www.supergoldenbakes.com/wordpress/greek-lemon-potatoes/
Thanks Lucy,
Curiosity got the better of me so I made potatoes both ways. I used medium sized potatoes in the slow cooker with the leg of lamb for 12 hours and they turned out very soft but held together. I’ll have to follow the original recipe with a smaller lamb shoulder and 7 hour cook time to see how different the potatoes turn out that way.
The Lemon Greek Potato recipe you recommended worked well and were definitely the preferred potatoes for the night.
Grill, Grill, Brill
Hi Lucy
I’m from Malaysia. My family and I fell in love with Greece more than a decade ago. It’s during our annual visits that we discovered Kleftiko and ever since then we’re hooked!. But this year the pandemic put a dent in our annual plans and so to satisfy our cravings during lockdown, I found your recipe and decided to give it a go.
I prepped 3.2kg of lamb leg + shank and divided between the pressure cooker and slow cooker. Both were equally delicious! I followed your recipe and multiplied the ingredients to suit.
There are only 4 of us and we polished off the lamb in 3 days😂. I cooked the lamb for Father’s Day (last weekend) and my family suggested another round of your wonderful ‘kleftiko’ dish.
A big thank you to you and please stay safe.
Love to hear it worked out so well! I am missing Greece myself so much right now – nice way to experience the food from afar. Sending you much love xxx
Hi Lucy
I was wondering; any ideas on what kind of rice recipe that would complement the lamb kleftiko?
We ate it with crusty bread, quinoa and chia wraps plus plain boiled white rice which by the way was utterly delicious…2nd round in the making ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ ⭐️
PS: tried 2 other recipes offered by others but my family unanimously chose yours…
Hi Teresa – so glad you enjoyed the Lamb Kleftiko! I have two rice recipes which would be great with this
Herby Dill Rice https://www.supergoldenbakes.com/wordpress/dill-rice/
and for a Greek recipe try Spanakorizo https://www.supergoldenbakes.com/wordpress/greek-spinach-rice-spanakorizo/
I cooked this in an Instapot. I just put everything in the slow cooker selection, except for the potatoes. I did not marinade the meat (I started cooking at 3:00 on a Friday morning and wanted to serve around 3:00 pm the next afternoon and I new i would sleep too late to start the slow cook). Added new potatoes around 12:00 and served late lunch around 4:00. The BEST lamb ever. Lover it and a wonderfull recipe :):):) Deserves 6 stars.
You have made me SO HAPPY on a day when I was feeling down. Deserves 6 stars needs to be quoted on the recipe! Thanks so much Zizzy 🙂
Ha Ha – no thnk you, for an awsome recipe and so easy!!!!! Just sent it to a Greek friend of mine ‘cos I think she will love it. Don’t feel down – anyone that cooks like this needs a medal. They should have an Oscar-type award for cooks lol. This would win, guaranteed :):):)
Awwww you are really too sweet! Try the Beef Stifado if you like Greek recipes, it’s a good one!
cooked this for valentines day, it was amazing and cooked lovely, we had the left overs as a gyros wrap a few days later, going to try this marinade with some chicken and pork wraps
That’s is nice to hear Christine! And am especially jealous of those wraps 🙂
Fantastic recipe. We cooked this in an oven bag. Had no anchovy paste so used mashed sardine instead. Also added a little celery. Cooked for 2.5 hours then left in the hot oven as it cooled for about 45 minutes to rest.
So glad you liked it! Good tip re: anchovy paste too 🙂
Hi Lucy ,The lamb I have weighs almost twice as much as you have given.I want to cook it in the oven do I just double up on the time.If not how much longer would you recommend.?
Hi Linda – I would cook for the same time and test it with a digital thermometer – that’s really the only way to accurately determine if it is done. Alternatively check the cooking instructions (if any) for length of cooking. If in doubt I would cook for 40 minutes per 500g (1lb), plus 40 minutes at 170C /340F. Hope this helps
What happened to the chicken stock in the oven method recipe?? A bit confusing. And it would be helpful to know if you do anything with the marinade that’s left – throw it in with the lamb, potatoes and onions? Saute the potatoes and onions in it?
I put in both the wine and chicken stock and used it – when the lamb and potatoes were done – to make a gravy. Very good.
I specify you add 60ml of stock or wine to the bag. The marinade is also thrown in. Glad you liked it, will check the recipe again to make sure instructions are clear. Thanks for your comment!