Cannabis Kleftiko
Ingredients
-
1,2kg Lammkeule 1,2kg Lammkeule 1,2kg Lammkeule
-
4 EL 4 EL Cannabisbutter
-
4 Knoblauchzehen 4 Knoblauchzehen 4 Knoblauchzehen
-
2 Zitronen 2 Zitronen 2 Zitronen
-
Rosmarin, Thymian, Rosmarin, Thymian, Oregano
-
4 Kartoffeln, 4 Kartoffeln, 2 Paprika
Decarboxylation Guide
Activate THC before cooking — Read the full guide →
Instructions
-
1Score lamb leg, work garlic and herbs into the meat.
-
2Rub cannabis butter inside and outside.
-
3Wrap with vegetables in parchment paper (packet).
-
4Slow roast at 320°F (160°C) for 3 hours.
-
5Open packet, brown at 400°F (200°C) for 20 minutes.
Pro Tips
- The packet method locks in moisture and prevents THC breakdown from excessive heat.
Nutrition (estimated per serving)
320
Calories
18g
Fat
22g
Carbs
12g
Protein
Based on category averages. THC content depends on your strain and infusion method.
Frequently Asked Questions
How long do edibles take to kick in?
Cannabis edibles typically take 30–90 minutes to kick in, depending on your metabolism, body weight, and whether you've eaten recently. Always wait at least 2 hours before consuming more to avoid overconsumption.
How do I calculate the THC dosage for Cannabis Kleftiko?
Use our THC Edibles Calculator to calculate the exact THC mg per serving based on your strain's potency and the amount of cannabis used. A common starting dose for beginners is 5–10 mg THC per serving.
How do I store Cannabis Kleftiko leftovers?
Store cannabis edibles in an airtight container, refrigerated, for up to 5 days. Always label clearly with the THC content and keep away from children and pets.
What is the best cannabis strain for cooking edibles?
For cooking, strains with a balanced THC/CBD ratio and earthy, herbal flavor profiles work best. Popular choices include Blue Dream, Pineapple Express, and Girl Scout Cookies. Always decarboxylate before infusing.
Important: For educational purposes only. Cannabis laws vary by location. Legal use only. New to edibles? Start small, wait at least 2 hours before consuming more.
