{"id":89475,"date":"2026-04-01T07:08:00","date_gmt":"2026-04-01T05:08:00","guid":{"rendered":"https:\/\/lemouching.com\/?p=89475"},"modified":"2026-03-31T15:32:02","modified_gmt":"2026-03-31T13:32:02","slug":"kleftiko-lagneau-de-paques-et-le-tien-tu-le-cuis-comment","status":"publish","type":"post","link":"https:\/\/lemouching.com\/en\/2026\/04\/kleftiko-lagneau-de-paques-et-le-tien-tu-le-cuis-comment\/","title":{"rendered":"Kleftiko – Easter lamb! And yours \u2014 how do you cook it?"},"content":{"rendered":"\n

Kleftiko! Fair warning \u2014 this film is about to ruin your weekend. Well, it’s not exactly a fishing film, but it might just be better than that\u2026 it’s a film about Easter lamb! Because yes, tradition has its perks: the Easter lamb, born in winter, raised on milk and just starting on hay by the time P\u00e2ques rolls around \u2014 still tender, still faintly milky, barely having ventured beyond the barn and the neighbouring field. You get the idea: this one’s not for the vegans. But today, it’s less about the story behind the film and more about the film itself!<\/strong><\/p>\n\n\n\n

Kleftiko \u2014 just the word conjures woodsmoke, wild herbs, and the smell of roasting lamb. We’re hoping it makes your mouth water and sparks a few ideas!<\/p>\n\n\n\n

While Greece is often celebrated for its iconic blue-and-white Mediterranean islands, this episode takes us off the beaten path to the mountainous region of Zagorohoria \u2014 a hidden gem in northwestern Greece. Lamb Kleftiko is a dish deeply rooted in Greek culinary tradition, yet its original preparation method has largely faded from practice.<\/p>\n\n\n\n

Chef Nick Molyviatis<\/a><\/strong> joins outdoor cooking specialists Jordan Tseneklidis and Michael Pogosian of Nomade et Sauvage to revive a piece of Greece’s culinary history that dates back hundreds of years. What makes Lamb Kleftiko unique is its ancient cooking technique: the lamb is coated in salt, wrapped in its own hide, placed on hot stones, and then buried. Though reminiscent of modern sous vide, this method was entirely new to Chef Nick, making the cook both a challenge and a tribute to tradition.<\/p>\n\n\n\n

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