Description
Kleftiko is a Greek lamb dish cooked slowly in a sealed enclosure at low temperatures to achieve tender, moist meat.
Technical
The low, steady heat (160–180 °C) allows collagen to hydrolyze into gelatin, while acidic marinades lower pH and denature muscle proteins, accelerating tenderization. The sealed parchment or foil creates a steam‑rich environment that reduces evaporation, preserving moisture and preventing over‑cooking.
Science
Primary Reaction
Collagen hydrolysis to gelatin
Sensory Profile
Aroma ()
richherbaceouslemonysmokysavorygarlickyearthywoodyspicedbuttery