Roasted Goat (Κατσικάκι στη Γάστρα)

We know that it is a bit difficult to find goat meat in the UK, which is a pity because it features frequently in the local dishes of many Greek regions. But it's always worth to speak to your local butcher as he may be able to source some delicious goat meat.

Even though goat meat is classified as red meat, it is leaner and contains less cholesterol and fat than beef or lamb. This makes it a healthier alternative.

This particular recipe comes from our very good friend Maria Panieraki, from the island of Crete. It is extremely easy to make and uses very few ingredients. The secret is to let the meat roast slowly for at least two hours, to make it tender and melt in the mouth.


1.5 kilos goat meat

5 large potatoes

1 lemon

2 oranges

1 glass extra virgin olive oil

Salt and freshly ground pepper

2-3 sprigs of fresh oregano

1) Cut each potatoe lengthwise into four large pieces. Sprinkle salt all over them and lay them at the bottom of an enamel self basting roaster.

2) Cut the goat meat in large chunks, salt it and place it on top of the potatoes.

3) Squeeze the lemon and the oranges. Pour their juice over the meat and potatoes.

4) Place a few sprigs of fresh oregano over them and sprinkle freshly ground black pepper to taste.

5) Cover the roasting tin with its lid and cook in the over for 1 hour at 180C.

6) After 1 hour take the lid off and roast for a further 30 minutes.

7) After 30 minutes, turn the meat pieces over and roast without the lid for a further 30 minutes.

Our meal is ready to serve!!

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