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Greek slow roasted goat (or lamb) leg

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One pan recipe for slow roasted goat leg glazed with pomegranate syrup and served with baked potatoes. Tender and succulent meat that will impress your guests!

Greek roasted goat (or lamb) leg 2

Slow roasted lamb (or goat) in the oven is widely favored in Greece, especially during Easter. And there are a lot of Mediterranean recipes, some pretty simple and forward and others more complicated and complex.

In my island, Crete, maybe the most delicious of all is also the simplest. Good quality meat gets rubbed with salt and pepper and is then barbecued (or baked in a wood-fired oven – YUM!) until done. That’s it! No other spices, no sauces, no butter, no olive oil, no nothing!

Salt and pepper are enough to make a dish you’ll remember for the rest of your life! BUT, (yeah… it seems there’s always a “but”!) the meat needs to be really good quality, meaning young, grass-fed and free-range if possible!

Greek roasted goat (or lamb) leg

I don’t usually eat lamb or goat because of this reason. If the meat is not good enough, I find it has a strong taste/smell I cannot get accustomed to. I think this has something to do with the way the animals are raised and fed.

An animal that’s raised inside a stable, with no sun, with high levels of anxiety and low-quality food will taste a lot different from another one that’s raised in the fields, under the sun, happy, eating grass, herbs and other stuff.

So, when I happen to find a good piece of meat I don’t pass on the opportunity to cook something special! Sometimes, I’ll just stick with the Cretan tradition mentioned above and pop it in the oven with only some salt, pepper and a small drizzle of olive oil.

Others times, when I want something more festive, I’ll follow this recipe which uses a pomegranate syrup glaze. Pomegranate syrup, also known as pomegranate molasses, is just pomegranate juice that has been boiled down and concentrated into a thick sauce. It’s sweet and tangy and can be used in meat dishes and in salads as part of the dressing.

Greek roasted goat (or lamb) leg 3

What temperature should goat meat be cooked to?

You don’t need an oven thermometer for this recipe and you don’t have to worry about the internal temperature of the meat. The slow roasting method cooks the meat perfectly and makes it fall-off-the-bone tender.

But if you just want to know, then for goat, the meat temperature should be about 150°F to 160 °F (65 °C – 70 °C).

How do you make goat meat tender?

First, you have to choose a young animal. Remember that the older the animal is, the more tough the meat will be.

Then, you should opt for a slow-roasting method which melts the collagen of the meat and turns it into gelatin, something that makes it tastier and much more tender. For this recipe, 356°F (180°C) may seem too high, but this is how it’s done for many years in most Greek homes and it works.

Greek roasted goat (or lamb) leg 4

Some note/tips:

  • Long baking time will make the meat tender, succulent, and fall-off-the-bone! Just remember that lamb needs a little more time to cook than goat because it is higher in fat.
  • Search for good quality meat!
  • Instead of pomegranate syrup, you can use maple syrup, honey or grape syrup.
  • Don’t forget that goat/lamb meat loves rosemary and garlic!
  • Since you’re already using garlic, wrap some whole bulbs aluminum foil and bake them in the pan to get caramelized, roasted garlic. When done, open the foil, cut the bottom of the bulb and squeeze into a jar. Top will olive oil and store in the fridge or freezer. For more information, check this article from the kitchn.

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5 from 5 votes
Greek roasted goat (or lamb) leg 2
Print
Greek slow roasted goat (or lamb) leg
Prep Time
20 mins
Cook Time
2 hrs 30 mins
Total Time
2 hrs 50 mins
 

One pan recipe for slow roasted goat leg glazed with pomegranate syrup and served with baked potatoes. Tender and succulent meat that will impress your guests!

Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: goat, lamb, leg, one-pan, roast
Servings: 4 -6
Calories: 788 kcal
Author: The Hungry Bites
Ingredients
For the meat:
  • 3 pounds (1.3 Kg) goat leg with the bone (you can also use lamb)
  • 2-3 cloves of garlic cut into little sticks
  • 3-4 sprigs of rosemary
  • Juice from 1 lemon
  • 1/4 cups olive oil
  • Salt and pepper to taste
  • 1 tablespoon dried oregano
  • 1 cup white wine
  • 2 pounds baby potatoes or potatoes peeled and cut into wedges
For the glaze:
  • 3 tablespoons pomegranate syrup, or grape syrup, maple syrup or honey
  • 1/2 teaspoon ground coriander seeds
  • Pinch of salt and pepper
  • 1 teaspoon olive oil
  • Pomegranate arils for decoration, optional
Others:
  • Aluminum foil
Instructions
  1. Preheat your oven to 356°F (180°C)

  2. Rub the meat with salt and pepper. Make small incisions throughout the meat and put inside one stick of garlic and some rosemary.

  3. Place the meat and potatoes in a pan, add the wine and lemon juice, drizzle with the olive oil and sprinkle with the oregano. Wrap well with foil and bake for 2 hours.

  4. Combine all the ingredients for the glaze in a bowl, and mix well. Remove foil and brush the meat with half of the glaze.

    Return to the oven and bake uncovered for at least 30 more minutes or until the surface of the meat is deep brown and you can see the tissue separating from the bone.

  5. When the meat is almost done, brush once more with the rest of the glaze and bake for additional 5 minutes (this is the time to throw in some pomegranate arils). Take out of the oven and let it rest for 15 minutes before serving.

    Eat!

Recipe Notes

For a more traditional recipe, use only goat leg, salt and pepper, olive oil, some lemon juice and potatoes. Bake covered in the oven for 2 hours, uncover and continue baking until crispy and browned on the outside.

.

  • Cooking times may vary, depending on the type and age of the meat.
  • If using lamp, increase baking time approximately 30 minutes.
  • Don’t miss these minty Greek lamb kofta kebabs with yogurt and tomato sauce. They’re so juicy and tender, you’ll love them!
  • Similar recipes:
    One pan mini meat loaves with potatoes
    Greek oven baked frittata

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Greek roasted goat (or lamb) leg 5
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Comments

  1. Akhila@Pepper Delight says

    at

    This is the most beautiful photo of lamb EVER! Stunning! And they look absolutely delish! I’ll definitely have to give them a try!

    Reply
    • Makos says

      at

      Thank you so much, Akhila!
      Roasted goat (or lamb) leg is a very popular recipe in Greece! 🙂

      Reply
  2. Maritza Reneau says

    at

    Hi Makos, that goat leg looks beautiful and delicious. My husband and I just started a goat farm, we sell goat meat and live goats. I would love to move from farm to table concept restaurant.
    I’m going to try your recipe today with the family.
    If you’re ever in Alabama come and visit!

    Reply
    • Makos says

      at

      Thank you Maritza! Enjoy your meal!!!!

      Reply
  3. Mnyenga says

    at

    I wanna give a try for dinner

    Reply
  4. Mary Fisher says

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    I’ll be cooking a goat leg like this for Easter

    Reply
    • Makos says

      at

      That’s great! 🙂

      Reply
  5. matus says

    at

    5 stars

    5 stars

    5 stars
    It came out perfect! Thank you. Easy and delicious

    Reply
    • Makos says

      at

      Very happy to hear that, thank you!

      Reply
  6. Anne says

    at

    5 stars
    This turned out to be an excellent meal. Fabulously simple ingredients and a good piece of meat came together like a wonder. Even my two teens, who always mean when I experiment in the kitchen, had no complaints. A little early for Orthodox Easter, but as a blended family, so are our practices. Thankyou, Makos.

    Reply
    • Makos says

      at

      Hi Anne, I’m very happy you liked it!
      Hope you and your family are safe and enjoy this Easter 🙂

      Reply
  7. Ruth says

    at

    Makos thank you so much for this wonderful recipe. I was able to source the goat leg from an amazing farmer near us who helps support teenagers without any work skills. He farms ethically and teaches them life skills and farm management, so the goat has had a wonderful life on his farm.
    The recipe was unctuous and it made our heart sing! What more could you ask for?
    Best wishes Ruth

    Reply
    • Makos says

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      Hi Ruth,
      I’m very happy you liked the recipe 🙂
      Also, we need more farmers like the one you mention! <3

      Reply
  8. Riz says

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    Hi Makos. Your recipe requires one cup of wine, could i replace the wine with some thing else?

    Reply
    • Makos says

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      Hi Riz, the flavor will be a little different, but 1cup of vegetable or chicken broth (or even water) would be fine I guess.
      🙂

      Reply
  9. Tricia says

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    5 stars
    This was absolutely fantastic… and that was despite having to substitute the coriander with paprika. The timings and temperature worked a treat, and the meat was very tender without having to treat it overnight. A huge thanks!

    Reply
    • Makos says

      at

      That’s so great! Thanks for the feedback ☺️

      Reply

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Makos I'm Makos. I am a passionate cook and an even more passionate eater. Take a look around for some delicious Mediterranean inspired recipes!

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