Roasted Goat with Potatoes and Onion

Goat’s milk is used widely in local cheeses. But this simple dish from Stelios Trilirakis of Dounias restaurant represents a traditional Cretan preparation of the meat, slow-roasted for hours in a clay pot over a wood-fired oven. You can achieve equally tender meat and crisp edges using a heavy, covered pot.

Welcome to the land of lost cheeses, where a band of shepherds and farmers resist industrialization

Featured in: There’s No Feta in Crete »

What You Will Need

Roasted Goat with Potatoes and Onion Roasted Goat with Potatoes and Onion
This slow-roasted Cretan goat dish is traditionally made in a clay vessel on a wood-fired oven, but a heavy pot or Dutch oven will work just as well.
Yield: serves 4-6
Time: 3 hours, 35 minutes

Ingredients

  • 3 12 lb. bone-in goat leg and ribs, cut into large (3-inch) pieces by a butcher
  • 1 14 tsp. kosher salt, or more as needed
  • 14 tsp. freshly ground black pepper
  • 12 cup extra-virgin olive oil, divided
  • 2 34 lb. russet potatoes, peeled and cut into large chunks
  • 12 large onion (7 oz.), thinly sliced (2 cups)
  • 5 garlic cloves, peeled
  • 2-3 tbsp. chopped sage leaves

Instructions

  1. Preheat the oven to 325°. Season the goat all over with 1 teaspoon kosher salt and the black pepper. Transfer to a large (6-quart) Dutch oven or heavy pot with a lid. Add the olive oil and toss to coat.
  2. Roast, covered, for 1 hour. Stir, then continue cooking uncovered for 1 hour more, stirring once halfway through. Stir in the potatoes, onion, garlic, and the remaining ¼ teaspoon salt. Roast uncovered, stirring every 30 minutes, until the goat is tender and well browned and the potatoes are soft, about 1½ hours more.
  3. Stir to coat the ingredients with the juices. Sprinkle with the sage and more salt or pepper to taste. Serve.