Slow Cooked Kleftiko Lamb

Our Slow Cooked Kleftiko Lamb has all the Greek flavours but is a great slimming friendly version, whether you’re counting calories or following a plan like Weight Watchers!

Slow Cooked Kleftiko Lamb | Slimming & Weight Watchers Friendly

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

It’s really simple, just bung it in the oven and wait a few hours, you could even do this in the slow cooker! It’s very aromatic, fresh & filling

It can also be frozen, and is batch cooking friendly and slow cooker friendly.

Slow Cooked Kleftiko Lamb | Slimming & Weight Watchers Friendly

It’s up to you if you want to “pull” it or not. We prefer ours this way but you can just slice it, and eat it that way.

This Slow Cooked Kleftiko Lamb recipe makes enough for 6 people. You can freeze the leftovers in freezer bags, and reheat in the microwave from frozen.

Slow Cooked Kleftiko Lamb | Slimming & Weight Watchers Friendly

We served our with plenty of salad and our Rustic Potato wedges, which are pretty damn nice I must say!

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Slow Cooked Kleftiko Lamb | Slimming & Weight Watchers Friendly

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Slow Cooked Kleftiko Lamb

Votes: 16
Rating: 3.88
Rate this recipe!


Prep Time

Cooking Time

people 5 minutes 6 hours




417kcal 8

Smart Points (Flex/Freestyle)

Coming Soon

Per people Per people Per people
Suitable For Freezing icon
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  1. Preheat oven to 170'C
  2. Spray roasting dish with Low calorie cooking spray then sprinkle half the sliced onion, 2 bay leaves, some of the fresh Roasemary & Oregano, some of the tomato slices, both potatoes, a couple of slices of lemon and half the garlic in the roasting tray
  3. Place the leg of lamb on the top
  4. Spray with some more Low calorie cooking spray and place the rest of the ingredients on top
  5. Pour the juice of a lemon all over the meat
  6. Season well and sprinkle the smoked paprika over the top
  7. Wrap the tray in foil & ensure it is well sealed. Now place in your preheated oven for about 5 hours
  8. After 5 hours, turn the oven up to 200'C and leave the meat to sit for 20 minutes
  9. After 20 minutes remove the foil & remove some of the juices & potatoes from under the lamb
  10. Run the juices through a fat separator & blitz to make a gravy. Return the meat to the oven to crispen up (not burn!)
  11. Remove the meat from the oven , cured with a couple of forks & place in a serving dish. Pour over some of the gravy over & serve.

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.


Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

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  1. Can I ask where you got the lovely bowl!! I’ve been looking for something like this! Also the food looks lovely too!

  2. I need help!! I cooked this but the things at the bottom of the roasting tin just burned? The lamb was lovely but there was no liquid/gravy? Have I missed a step or should I have added liquid? Thanks in advance!

  3. Sounds gorgeous , but i am going to make it with lamb steaks or fillet, could you give me adjusted cooking times or would it be the same?
    Many thanks.

  4. Hey!
    I’m using half a leg I assume I’d just reduce the cooking time by half? (First time cooking a leg of lamb!)

    1. Hi Maria,

      It would depend on the size of the piece of meat – always check with a meat thermometer if you’re unsure 😊

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Slimming World Recipes
A blog started by 2 chefs on their Slimming journey, evolving into an epic adventure shared by many!