The ONLY Greek Slow Roasted Lamb Recipe You'll Need! - TSL Everyday

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Oh my goodness Nick, this has me salivating at 1 in the morning 🤤 Definitely a must-try!

sarahpanther

Looks delicious. So happy for some insight into Greek cuisine.

monaandersson

Following this recipe for Xmas dinner with family, wish me luck :-)

wadebennette

Can you use this same method with lamb shoulder? or it needs cooking for longer?

UnitGFC

Wow 🤩 looks delicious 😋!!! Thanks for sharing!!

ymt

Anyone know if this works with boneless? Also anyone know settings for IP for this recipe? Guessing high for 90mins?

_N_

You must trim the fat with 'lot code' numbers and lettering before you marinate

Grindstone-hb

its so juicy and yummy thank you for sharing

SantaClose-yw

I’m sure it’s beautiful, but I love to eat pink slices of my lamb!

johnlunnun

Συνολικά έξι ώρες μαγειρέματος, σωστά;

bondniko

I tried your receipt and found 180c was too high. All the fluid boiled away and almost burnt the meat. Next time I'll try 150c.

chrisshort

Hi Nick! Desperate to try this one. I've found your recipe but no measurements.

michellecowdery

That looks so yummy but with power prices so expensive these days, cooking it for 6 hours ? I think I can only do it as a treat !

sistermay

Fan oven or just regular over/under heat?

pesiuber

You say it’s “fall off the bone lamb” but in one of your comments you say it’s boneless. I’m going to use two 8 lb legs with the bone and have the butcher cut off the shank. How much time for 2 legs 8 lbs each WITH the bone. Btw: my grandmother had a pan like that, wish we still had it

zc

Looks delicious but could I cut it up in small cubes before I cook it? I feel that smaller bites are easier for me to eat. With the recipe work if I cooked it the same way just cut in small cubes ??

feliciaboston

This is great in a slow cooker, 7-8 hours on low

graemep

How do I do this for a 1.5-lb leg of lamb? I tried, but the lamb completely cooked through before becoming flaky/shredded like yours. :/ It is tender and delicious, but sliceable, not flaky.

acutchin

180 sounds way to hot for cooking for 6 hours. At that temp you would have a burnt offering. 130 or maybe 140 might give a better end result.

janetgray

Has anyone tried this in a slow cooker?

nataliejackson

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