Roasted Goat with Potatoes and Onion

  • Serves

    serves 4-6

  • Cook

    3 hours 35 minutes


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.

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Featured in: There’s No Feta in Crete »

What You Will Need


  • 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


Step 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.

Step 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.

Step 3

Stir to coat the ingredients with the juices. Sprinkle with the sage and more salt or pepper to taste. Serve.

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