➡️ Lamb is one of the most popular ingredients in the whole Mediterranean area but also in other countries where many sheep are raised, such as Australia. Hungary is also a country where sheep are raised and, as a result, a lamb is a place of honor in Hungarian cuisine. The same is true for Greece, especially on the mainland, where people cook and eat with pleasure lamb and especially roast lamb in the oven.
➡️ Preparing a Greek roast lamb has several characteristics. First of all, Greeks use almost any part of the lamb, not just the leg. They eat with pleasure both lamb shoulder and lamb ribs. Often, half a whole lamb is roasted, which is especially true for rural areas where people have large ovens that can hold large quantities of meat. The meat is fried both in the tray and on large skewers.
➡️ Another feature is the spices used. Rosemary and lemon are indispensable and meat is often marinated in wine, especially red. I also really like roast lamb marinated in red wine and, as such, I prepare it very often. The recipe is available at the bottom of the page for those who want to try it.
➡️ The Greek roast lamb recipe that I share on this page is also so delicious that you eat from it to the fullest! It has many flavors that enrich it and slow cooking in the oven will make the meat extremely tender and juicy. The high temperature at the end will make a reddish crust that completes the roast perfectly!
➡️ Cooking this Greek roast lamb recipe is very easy and therefore I have no secrets to share about it to get the best results. What I will emphasize, and it is valid for any roast lamb in the oven, is to use quality meat and remove the fat if necessary. This, if it is in large quantities, gives an unpleasant taste of tallow, which will make it less appreciated by guests!
