Greek Lamb Kleftiko (Slow Cooker or Oven)

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.

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

1. 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

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 orSmashed 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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