Kleftico??
Yes I do.
The best way is to wrap it the way my mam did. So you need baking parchment, a heavy caserole dish with lid and some string.
I use a shoulder of lamb you can trim off the fat but I don’t.
Put that meat in the parchment and then add garlic (cut in slices and inserted into the meat), salt, pepper, oregano (lots of that), a couple of chopped tomatoes, a bay leaf or two, a very little cinnamon, some chopped parsley and the juice of a lemon.
Seal it tightly with the string and then put it in the casserole and seal the lid tightly too.
Cook for a long time very slowly. I usually give mine at least 4 hours on around 150 often longer.
I serve it with lemony potatoes and veg which are exactly what they sound like. Small cubes of potatoes and veg roated in pretty much the same mix as the lamb but cooked in a hot oven uncovered for 40 minutes or so.
Klefico means stolen lamb (ish) legend has it that back in the day it was cooked by a lamb thief in a pit in the ground and sealed so there was no steam or smoke to give the game away.
The best klefico is always made with fresh herbs and a really good bit of shoulder. But it’s all in the sealing as it should steam not roast. if you like you can brown the top of the meat it under the grill for 5 minutes prior to serving.