Slow-roasted Greek lamb — just the way my grandma makes it!
Seasoned with just extra virgin olive oil, sea salt, black pepper, oregano and lemon juice — so simple, yet the oven does all the hard work to bring out incredible flavour.
Since this is my grandma's recipe, I skipped the garlic as she isn't much of a fan — but feel free to add it by carving slits in the meat and inserting garlic cloves, as is traditional.
I’ll spare you the full wave of nostalgia, but some of my most cherished memories are sitting around the table with my grandma and the whole family, sharing this roast on festive days like Easter — always with a side of Greek salad, plenty of feta, and thick slices of freshly baked sourdough bread.
While it's usually served with roasted potatoes, I kept things lighter this time with a mix of leftover salads.
What I love most about slow roasts is how little effort they require yet deliver maximum rewards — especially when you’re hosting. This melt-in-your-mouth tender lamb is a guaranteed crowd-pleaser, best enjoyed alongside ice-cold beers!
Ingredients
- ~3kg leg or shoulder of lamb, bone-in, at room temperature
(I used a 2.8kg leg of lamb, which served 4-6 people)
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150ml (10 tablespoons) extra virgin olive oil
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100ml freshly squeezed lemon juice (about 2-3 lemons)
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90ml water
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2 tablespoons dried oregano
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sea salt and freshly ground black pepper
(see Tips & Twists below for salt seasoning recommendations)
Instructions
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Preheat oven to 165°C (330°F).
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Place the lamb in a deep roasting pan or Dutch oven.
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Massage the extra virgin olive oil, lemon juice, oregano, sea salt, and pepper into the lamb, making sure it’s evenly coated.
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Pour the water around the lamb in the pan.
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Cover with the Dutch oven lid, or if using a roasting pan, tightly seal with a layer of parchment paper followed by foil, making sure the edges are well secured to trap in the moisture.
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Roast for 4 hours, flipping the meat carefully halfway through.
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Check at the 3-hour mark — if it's starting to dry out, add a splash of water to keep it moist, but don't overdo it; you want a good balance with the olive oil. Cover and return to the oven.
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Optional: Uncover for the final 10–20 minutes if you prefer a more browned finish.
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Remove from the oven, divide the meat into portions, and spoon over the pan juices before serving.
Tips & Twists
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Seasoning is key to bringing out the lamb’s natural flavour — I use about 1 tablespoon of sea salt flakes per kilo of meat. If using fine salt, use half to two-thirds of that amount.
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Don’t skimp on the extra virgin olive oil — it’s what keeps the lamb tender and delivers that authentic Greek flavour.
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Want a full meal in one pan? Add potatoes or veggies around the lamb to soak up those glorious juices.
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No Dutch oven? Just use parchment + foil to trap moisture and create a gentle, steam-filled environment.
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If you’re working with a large leg of lamb, ask your butcher to section it — this makes serving much easier.
To watch the recipe reel click here.
Enjoy!
