Oven-roasted lamb and goat are among the most beloved dishes on the Greek table, especially during the holidays. With a few good ingredients and proper roasting, you can make the meat tender, juicy, and full of flavor - even if you're cooking for the first time.
✔ Which should I choose? Lamb or goat?
Lamb: Fattier and more tender, with a rich flavor.
Goat: Leaner, with a “cleaner” flavor; it needs a little more care while roasting.
The recipe works equally well with both.
Ingredients (serves 4–6)
2 - 2.5 kg lamb or goat (leg or shoulder)
4 garlic cloves
2 lemons (juice)
120 ml olive oil
1 glass dry white wine
2 sprigs rosemary or thyme
1 tsp oregano
Salt & freshly ground pepper
4 - 5 potatoes, cut into wedges (optional)
Preparation (the secret to success)
Take the meat out of the fridge 30–40 minutes beforehand so it comes to room temperature.
Make small slits in the meat and insert thinly sliced garlic.
In a bowl, mix the olive oil, lemon juice, wine, salt, pepper, and oregano.
Coat the meat thoroughly on all sides and add the herbs.
* If you have time, leave it to marinate in the fridge for 2–4 hours.*
Oven roasting (step by step)
Preheat the oven to 170°C (fan).
Place the meat in a roasting pan and arrange the potatoes around it.
Cover tightly with parchment paper and aluminum foil.
Roast for 2 - 2.5 hours, until tender.
Uncover, increase the temperature to 200°C, and roast for another 30 - 40 minutes, until browned.
*If needed, pour a little hot water or wine into the roasting pan.*
Best served with:
- roast potatoes
- seasonal salad
- rustic bread for mopping up the sauce
A dish that fills the home with wonderful aromas and brings smiles to the table.
Tips for beginners
- Don't turn up the temperature suddenly. Slow roasting makes the meat meltingly tender.
- If it looks like it's drying out, cover it again and continue roasting.
- Goat needs a little more liquid than lamb.
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