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Arni Kleftiko (Greek Slow-Roasted Lamb Shoulder)

Arni Kleftiko is one of Greece’s most beloved traditional dishes – a tender, fragrant lamb shoulder, marinated with garlic, lemon and oregano, then wrapped and roasted until meltingly soft. Using a blade end lamb shoulder keeps the meat succulent with plenty of flavour from the bone.

INGREDIENTS
  • 1 bone-in lamb shoulder, blade end (approx. 2–2.5kg)
  • 4–5 garlic cloves, sliced
  • Juice of 2 lemons
  • Zest of 1 lemon
  • 3 tbsp olive oil
  • 2 tsp dried oregano
  • 1 tsp ground cinnamon
  • Sea salt and freshly ground black pepper
  • 1 large onion, thickly sliced
  • 4–5 large waxy potatoes, cut into chunks
  • A few sprigs of fresh thyme or rosemary

METHOD

  1. Preheat the oven to 160°C fan-assisted (180°C conventional).
  2. Pat the lamb shoulder dry and, using a small knife, make deep slits all over the meat. Insert slices of garlic into the slits.
  3. In a small bowl, whisk together the lemon juice, lemon zest, olive oil, oregano, cinnamon, 1 tsp salt, and plenty of black pepper.
  4. Rub this marinade all over the lamb, working into the slits and covering the underside.
  5. Line a large roasting tin with a double layer of parchment paper, overhanging the edges. Scatter the onion and potatoes in the base of the tin, season, and add the thyme or rosemary sprigs.
  6. Place the lamb shoulder on top of the vegetables. Pour any remaining marinade over everything.
  7. Wrap the parchment over the lamb, then cover the whole tin tightly with foil, sealing the edges well.
  8. Roast in the oven for 4–4½ hours, until the meat is falling off the bone and the potatoes are tender.
  9. Unwrap the lamb for the last 20 minutes of cooking to let it take on a little colour.
  10. Rest for 10–15 minutes before serving, pulling the lamb into chunks and spooning over the cooking juices.

Multi-Cooker Option

Set the Ninja Foodi to Bake/Roast at 160°C. Place the lamb and vegetables wrapped in parchment and foil into the cooking pot and cook for 4 hours, until the internal temperature of the lamb reaches at least 90°C for pull-apart tenderness. Rest before serving.

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Yorkshire Lamb Whole Shoulder – 3.5-4kg

A traditional roasting joint from native breed sheep reared on North Yorkshire farms.

Naturally marbled and full of character, the shoulder is perfect for slow cooking, producing tender, juicy meat that pulls apart easily. Ideal for hearty Sunday roasts, family meals, or Middle Eastern-inspired dishes.

£68.25

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Yorkshire Lamb Shoulder – Knuckle End

The knuckle end of a lamb shoulder, also known as the shank end, is the portion closer to the front leg. This cut is rich in both flavour and collagen, which means it becomes incredibly tender when cooked low and slow.

The structure of the knuckle end includes a section of the humerus bone and the beginning of the front leg bone, which makes it a visually appealing cut for serving at special occasions. Additionally, the bone adds flavour and helps to cook the meat evenly.

£31.99

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Yorkshire Lamb Shoulder – Blade End

Our blade end of a lamb shoulder is a cut that comes from the upper half of the shoulder, as opposed to the shank end, which is situated above the front leg. This section includes part of the shoulder blade, which lends the cut its name.

Rich in connective tissue, fat, and flavour, the blade end is a superb choice for slow-cooked dishes like braises, stews, and slow roasts.

The blade end of a lamb shoulder offers an opportunity to enjoy a traditional, hearty meal that truly celebrates the rich flavours lamb has to offer.

£36.56

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Sides:

Matches:

  • Ingredients: lemon, garlic, oregano, rosemary, yoghurt, tomato.
  • Herbs & spices: thyme, dill, mint, smoked paprika, bay.
  • Grains & sauces: bulgur, orzo, tahini dressing, olive oil.

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Preparation Time: 20 minutes
Cooking Time: 4½ hours (including resting)

Hot Tips

  • Marinate the lamb overnight for even deeper flavour.
  • Keep the lamb well wrapped during cooking to retain its moisture.
  • If you like crispier potatoes, remove the lamb to rest, then return the potatoes to the oven uncovered for 15–20 minutes.

Pairings

Red Wine:

  • Xinomavro from Naoussa — earthy and savoury with bright acidity.
  • Côtes du Rhône — soft tannins and herby spice.

White Wine:

  • Assyrtiko from Santorini — mineral, citrusy and refreshing.
  • Vermentino — light and herbal.

Beer & Cider:

  • A Greek lager such as Mythos — crisp and light.
  • Dry apple cider — complements the lemon and herbs nicely.

Non-Alcoholic:

  • Sparkling water with a sprig of mint.
  • A chilled cucumber and lemon cordial.
  • Iced chamomile tea with honey.

 

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