Lamb or Goat in the Oven: The Ultimate Guide to Juicy & Aromatic Roasting

Oven-roasted lamb and goat are among the most beloved dishes on the Greek table, especially during holidays. With a few good ingredients and the right cooking method, you can achieve tender, juicy and aromatic meat - even if you're cooking for the first time.

✔ What should I choose? Lamb or Goat?

Lamb : Fattier, softer, with a rich flavor.

Goat : Leaner, more "clean" flavor, requires a little more attention when cooking.

The recipe works equally well for both.

Ingredients (for 4–6 people)

2 - 2.5 kg lamb or goat (leg or shoulder)

4 cloves garlic

2 lemons (juice)

120 ml olive oil

1 glass of 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)

Remove the meat from the refrigerator 30–40 minutes before cooking to bring it to room temperature.

Make small slits in the meat and insert finely chopped garlic.

In a bowl, mix olive oil, lemon, wine, salt, pepper and oregano.

Rub the meat very well on all sides and add the herbs.

* If you have time, let it marinate for 2–4 hours in the refrigerator.*

Baking in the oven (step by step)

Preheat oven to 170°C (fan).

Place the meat in a baking dish, add the potatoes around it.

Cover well with parchment paper and aluminum foil.

Bake for 2 - 2.5 hours until tender.

Uncover, increase the temperature to 200°C and bake for another 30 - 40 minutes until golden brown.

*If necessary, pour a little hot water or wine into the pan.*

Ideally served with:

• baked potatoes
• seasonal salad
• rustic bread for the sauces

A dish that fills the house with aromas and the table with smiles.

Tips for beginners

• Don't raise the temperature too high. Slow cooking makes the meat tender.
• If you see it drying out, cover again and continue baking.
• Goat needs a little more liquid than lamb.