This is one of the most famous of all Greek Island lamb dishes. Like guvec, the word yiouvetsi applies to both the dish and also the pot in which it’s cooked. The yiouvetsi pot closely resembles a Turkish guvec, but what’s put into it is quite different. Leg of lamb or lamb shoulder is cooked slowly with tomatoes, herbs, spices, and pasta and then served sprinkled with grated Greek cheese. Like so many eastern Mediterranean casseroles, its best served warm rather than hot.