Yorkshire Lamb Kleftiko
1 leg of Yorkshire lamb (about 2.5kg)
1.5kg waxy potatoes, peeled and cut into wedges
1 large red pepper, deseeded and cut into strips
3 large tomatoes, cut into thick slices
1 1/2 tsp salt
Black pepper – 12 grinds of the peppermill
Juice of 1 lemon
60ml olive oil
1 bulb garlic, cut in half horizontally
1 tbsp dried oregano
100g Shepherds Purse Yorkshire Fettle cheese, roughly crumbled
Swap your traditional roast lamb dinner for this succulent slow-cooked Yorkshire lamb kleftiko. Roasted for over 2 hours, the lamb falls from the bone. Perfect with salad in the summer.
All ingredients used in this recipe are available to purchase from the Fodder farm shop
Preheat the oven to 190°C/gas 5. Place the potatoes, red pepper and tomatoes in a large ovenproof dish and season with the salt and pepper.
Place the lamb on top and pour over the lemon juice and olive oil, then add the garlic halves. Sprinkle all over with the oregano. Pour the water into the dish and cover with foil.
Cook in the oven for 2½–2¾ hours until the meat is falling off the bone, adding a little more water, if necessary, halfway through to keep the vegetables moist.
Remove the foil and add the Yorkshire Fettle, then return to the oven for 10 more minutes. After this time, check the consistency of the juices. If the dish seems a little dry, add a little more water. If too dilute, transfer the meat and vegetables to a serving dish and reduce down the liquid on the hob.
Cut the meat in to chunks or thick slices and serve with the vegetables, juices and a simple salad. Enjoy!