Heat a large cooking pot and add the olive oil.
Gently add the seasoned lamb in batches and sear on all sides until nicely golden.

Cover with a lid and slowly cook for at least 4-6 hours until the meat it tender. (keep checking at regular intervals and make sure the stock hasn’t dried) season to taste
Preheat the oven to 180c

Using a slotted spoon add the lamb, potatoes and onion to a round deep sided baking dish.
Let the mixture cool, add the feta cheese and then take a sheet of filo pastry one at a time and place on top of the lamb mixture brushing each layer of pastry with melted butter.
Once this is done brush the last layer with butter and place in the oven.

Bake until the pastry is crisp and golden.
Remove from the oven and gently run a knife around the edges of the dish. Leave to cool slightly.
Now place a serving plate on top of the pastry being careful not to break the filo to much and tip over, leaving the lamb kleftico, potatoes, onions and slightly melting feta sitting beautifully on to the filo pastry.
Eat straight away so the filo still has a crispy texture.