A traditional lamb recipe from Epirus!

30 min


150 min





  • 1kg lamb haunch (diced into servings)
  • 3-4 garlic cloves
  • 1 lemon
  • 1tsp oregano
  • 1 bunch of parsley
  • ½ cup lemon juice
  • 10 cherry tomatoes
  • 1 thyme bunch
  • 250gr. cheese (diced into pieces )
  • Baking papers
  • Salt &pepper


  1. Dice the meat into small servings and place it in a bowl.
  2. Spread the meat with lemon and add olive oil, oregano, parsley, garlic, salt & pepper.
  3. Mix up well. Take the baking papers and cut them, depending on the size of the servings.
  4. In each baking paper add a serving of meat, some thyme, 2 cherry tomatoes and a piece of cheese.
  5. Wrap it up, making sure that the ingredients are “safe” inside the baking paper.
  6. Spread some oil on a tray and place the packets in it. Make sure the piece of cheese in on the top.
  7. Cook in preheat oven (170 degrees) for 2 ½ hours.