Slow-cooked Greek-style lamb with lemon & garlic

Slow-cooked Greek-style lamb with lemon & garlic

A melt in the mouth lamb dish; perfect to place in the centre of the table and share with family and friends.

Serves 10


1 Good Grocer leg of lamb, bone in (approx. 2kg)
Flaky sea salt and freshly ground black pepper
3 tbsp olive oil
6 cloves garlic, crushed
1 tbsp chopped oregano
Finely grated zest of 2 lemons
Juice of 4 lemons
1 1/2 cups dry white wine
3-4 bay leaves
Lemon wedges, to serve
Extra-virgin olive oil, to finish
2 tbsp chopped flat leaf parsley, to finish


Pre-heat oven to 150°C. Place the lamb in a roasting pan; season well all over with salt and pepper. Drizzle with olive oil, and scatter with garlic, oregano and lemon zest. Squeeze over the lemon juice. Pour wine into the pan around the lamb and add the bay leaves.

Bake for 4-5 hours, basting with the pan juices every so often. Add a little more wine if necessary. Remove pan from the oven and rest lamb for 10 minutes before serving with pan juices. Finish with a drizzle of extra-virgin olive oil, a little extra salt and a sprinkle of freshly chopped parsley. Serve lemon wedges on the side, to squeeze over. The meat will simply flake off the bone and be succulent and tender.

Any leftover meat, pulled apart and mixed with the pan juices, makes an excellent sandwich filling.