Thanks looked great will try this in WFO only negitive comment is why did u use firelighters at the start 🤯 some small kindling and newspaper is more than enough to get a fire started. Always light it below the chimney then push back once going. Great video and I appreciate u taking the time to make and post but i am of the opinion of i don't want to add any oil / toxic fumes to my oven.
i would say its a good roast lamb but i would not personally consider this kleftiko, then again its how we each define things, as you likely know it gets its name from the rebels during the uprising against the Ottomans n for the rebels to eat many times they had to steal a lamb or goat hence kleftiko (stolen) so as not to be seen cooking they used to dig a hole in the ground light a fire till everything was very hot usually couple of big stones in the pit n once it was hot enough lay a lot of leaves on top of the ash stones then put the meat n potatoes washed but with the skin then more leaves n cover everything with soil return next day hopping the Turkish army was not waiting for them for a feast usually when its cooked well you pick the bone n the meat almost falls off the bone bay leaves would be used if available n salt/pepper/origani or thyme but Nothing else, in our clay oven in the village after the oven was really hot my father would place some clay times on the coals lots of leaves the meat potatoes n more leaves seal the oven so no heat would escape n was ready after at least 3 hours am sure in different villages they had their own ways
I am surprised you cook at such high temperatures. I had thought 250 - 280 would be the maximum for roasting meat?? I will try this dish myself today in my new WFO and see how it comes out. Great video!
The high initial heat seals the lamb and creates a nice crust. Then when you foil it you won’t get any more colour but it melts all the fat and connective tissue, making it gooey and yummy, And let’s the meat flake apart
Kleftiko looks awesome, good texture on the lamb, potatoes would no doubt soak up all the flavour of the sauce, I'll definitely be giving this a go, did much of the woodsmoke flavour come through in the lamb from the wood fire?. This bloke (link below) seems to turn out a pretty good pork roast and lamb roast in his WFO. Granted its not exactly low and slow he seems to get the texture right for both, and the size of the WFO allowed him to cook bigger pieces of lamb than you could fit in your average webber kettle. ruclips.net/video/pW2he_7Fgtc/видео.html
Yes the lamb was fantastic and the potatoes. And that is a real easy simply dish to get right. Yes, you get real good flavour from the wood on this lamb dish. And you don't have to worry about low and slow on this as you are covering with foil, till the meat breaks down. The other link you mention, yes I have watched his. I prefer though cutting the lamb into chunks as I have done on this video. Because I like serving it on the bones, and the meat falls off the bone on your plate. It looks great and makes it pleasurable to eat when you see the meat pulling away off the bone on your plate.
Phew when does it get covered - how much time before removing - too many questions but it looks good - video is only 9:30mins never forget to tell viewers timing at each stage etc
JayDeeBee thanks man! I’m in Adelaide. No chance of me lighting the oven this week 45 degrees today! Bloody awful! Look forward to seeing more of your videos. I’ll be doing one on my oven build soon! It’s almost finished
Andri if you are in Australia google elite woodfired pizza ovens. They are in Canberra I think. But deliver nationally. It comes in pieces. Assembles in say 2 hours. Easily fit where there is no access as you can carry it in piece by piece. If you see my previous videos you will see what it looks like raw and how I trimmed it up to make it look neat
JayDeeBee thank you so much for your quick response.. I'm actually in Scotland but at least I now know what to google .. I will certainly check out your previous video and obviously subscribe ...
+Andri ah bugger. Shame cos it's a good oven, and a great design the way they have made it so easy to transport and assemble. Move to australia that way you can buy one. :-)
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This lamb kleftiko looks really good!
Cheers from Norway
+Elton's BBQ-pit thx for the feedback
Thanks looked great will try this in WFO only negitive comment is why did u use firelighters at the start 🤯 some small kindling and newspaper is more than enough to get a fire started. Always light it below the chimney then push back once going. Great video and I appreciate u taking the time to make and post but i am of the opinion of i don't want to add any oil / toxic fumes to my oven.
That’s probably the best way. Don’t disagree with you
@@jaydeebee2511 thanks it was a good video just wanted to let him know there are other options.
i would say its a good roast lamb but i would not personally consider this kleftiko, then again its how we each define things, as you likely know it gets its name from the rebels during the uprising against the Ottomans n for the rebels to eat many times they had to steal a lamb or goat hence kleftiko (stolen) so as not to be seen cooking they used to dig a hole in the ground light a fire till everything was very hot usually couple of big stones in the pit n once it was hot enough lay a lot of leaves on top of the ash stones then put the meat n potatoes washed but with the skin then more leaves n cover everything with soil return next day hopping the Turkish army was not waiting for them for a feast usually when its cooked well you pick the bone n the meat almost falls off the bone bay leaves would be used if available n salt/pepper/origani or thyme but Nothing else, in our clay oven in the village after the oven was really hot my father would place some clay times on the coals lots of leaves the meat potatoes n more leaves seal the oven so no heat would escape n was ready after at least 3 hours am sure in different villages they had their own ways
+polygamous1 Sozou I'm sure you are 100% spot on. This is just my simple take on it.
I am surprised you cook at such high temperatures. I had thought 250 - 280 would be the maximum for roasting meat?? I will try this dish myself today in my new WFO and see how it comes out. Great video!
The high initial heat seals the lamb and creates a nice crust. Then when you foil it you won’t get any more colour but it melts all the fat and connective tissue, making it gooey and yummy,
And let’s the meat flake apart
Kleftiko looks awesome, good texture on the lamb, potatoes would no doubt soak up all the flavour of the sauce, I'll definitely be giving this a go, did much of the woodsmoke flavour come through in the lamb from the wood fire?. This bloke (link below) seems to turn out a pretty good pork roast and lamb roast in his WFO. Granted its not exactly low and slow he seems to get the texture right for both, and the size of the WFO allowed him to cook bigger pieces of lamb than you could fit in your average webber kettle.
ruclips.net/video/pW2he_7Fgtc/видео.html
Yes the lamb was fantastic and the potatoes. And that is a real easy simply dish to get right. Yes, you get real good flavour from the wood on this lamb dish. And you don't have to worry about low and slow on this as you are covering with foil, till the meat breaks down. The other link you mention, yes I have watched his. I prefer though cutting the lamb into chunks as I have done on this video. Because I like serving it on the bones, and the meat falls off the bone on your plate. It looks great and makes it pleasurable to eat when you see the meat pulling away off the bone on your plate.
Phew when does it get covered - how much time before removing - too many questions but it looks good - video is only 9:30mins never forget to tell viewers timing at each stage etc
I know. I’m a bit amateurish. Wood fire oven timing is hard to tell. Just gotta check. Cos the temps vary so much. Different every time
Looks nice man!! I’ve just built a wood fired oven and need recipes to try! I’ll definitely be giving this one a go! What part of oz u from?
Welcome to the wfo family. I’m in Sydney
JayDeeBee thanks man! I’m in Adelaide. No chance of me lighting the oven this week 45 degrees today! Bloody awful! Look forward to seeing more of your videos. I’ll be doing one on my oven build soon! It’s almost finished
Look forward to seeing it. I think I’ve watched every wfo build on yt 😆😆
Very good
Thanks mate
Where did you get the oven from?
Andri if you are in Australia google elite woodfired pizza ovens. They are in Canberra I think. But deliver nationally. It comes in pieces. Assembles in say 2 hours. Easily fit where there is no access as you can carry it in piece by piece. If you see my previous videos you will see what it looks like raw and how I trimmed it up to make it look neat
JayDeeBee thank you so much for your quick response.. I'm actually in Scotland but at least I now know what to google .. I will certainly check out your previous video and obviously subscribe ...
+Andri ah bugger. Shame cos it's a good oven, and a great design the way they have made it so easy to transport and assemble. Move to australia that way you can buy one. :-)
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