Published: · Modified: by Makos
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This one pan slow roasted goat leg recipe with pomegranate glaze, served with baked potatoes is so good, that every year is featured in our top best Mediterranean recipes! You can also make it with lamb leg, there's no difference, except maybe from the cooking time.
Slow roasting the meat, makes it tender and succulent and your guests will surely be impressed! Also, roasting some potatoes in the same pan is a common practice in Greece, something that makes dinner simpler and fuss-free.
Jump to:
- Ingredients
- Variations
- Goat vs Lamb meat
- Internal temperature for cooked goat and lamb
- How do you make goat meat tender?
- What to serve with
- 📖 Recipe
Roasted goat or lamb in the oven is widely favored in Greece, especially during Easter and Spring.
Many people refrain from eating meat during Lent (the 40 days period before Easter) and their diet includes recipes like this taramasalata dip, this Greek brown lentil soup and these Baked giant beans (Gigandes Plaki).
As you can understand, meat dishes are highly anticipated after this fasting period. This article about planning a Greek Easter meal from thespruceeats includes many other traditional Greek Easter dishes.
If you make this recipe, please let me know in the comments!
Ingredients
For the pan:
- One goat leg with the bone. You can also use lamb leg.
- Garlic cloves
- Rosemary
- Lemon
- Olive oil
- Salt and pepper
- Dried oregano
- White wine
- Baby potatoes (or regular potatoes)
For the glaze:
- Pomegranate syrup (grape syrup, maple syrup or honey will also do)
- Ground coriander seeds
- Salt and pepper
- Olive oil
- Pomegranate arils for decoration (optional)
Variations
The most delicious variation of this recipe is probably the simplest one.
So, forget all of the extra ingredients and just use a good quality meat, potatoes, salt and pepper and some olive oil. Maybe also some oregano for the potatoes.
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 of really good quality, meaning young, grass-fed and free-range if possible!
I don’t usually eat lamb or goat because of this reason. If the meat is not good enough, it has a strong taste/smell I cannot get accustomed to. I strongly believe this has 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 one that’s raised in the fields, under the sun, happy, eating grass and herbs.
In conclusion, the simple variation is perfect for an everyday dinner, but If you want something more festive, then try this recipe mostly because of the pomegranate syrup glaze.
Pomegranate syrup, also known as pomegranate molasses, is just pomegranate juice that has been cooked down and reduced to a thick syrup. It’s sweet and tangy at the same time and can be used not only in meat recipes but also in salads as part of the dressing.
You can make it yourself by boiling pomegranate juice, or you can buy it from the ethnic aisle in big supermarkets and online.
Goat vs Lamb meat
Taste-wise, goat meat is milder than lamb and that's why many people who don't like the lamb taste prefer to eat goat. Lamb meat is more intense and tastes kind of gamey.
Regarding the nutrition value, goat has more protein and less fat than lamb.
In many recipes, like this one, you can use goat instead of lamb and vice versa, but keep in mind that lamb may need some extra cooking time. Other than that, there shouldn't be any problems.
Internal temperature for cooked goat and lamb
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 long roasting method cooks the meat perfectly and makes it fall-off-the-bone tender.
But if you just want to know, then for goat meat, according to the fsis.usda.gov the internal temperature should be about 160 °F (70 °C).
For lamb, the internal temperature should be about 145° F (62.8° 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.
What to serve with
This dish already contains a lot of protein from the meat and carbs from the potatoes. A nice, healthy salad would be ideal on the side. My favorite options are:
- Tabbouleh salad
- Greek cabbage salad (Lahanosalata)
- Easy cucumber salad or creamy cucumber salad
- Authentic Greek salad (Horiatiki)
- Shaved fennel, orange and ouzo salad
As for dessert, this refreshing lemon possets recipe or this healthy yogurt parfaits would be a great finish to your meal.
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!
- 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 with olive oil and store in the fridge or freezer. For a detailed recipe check this article for how to roast garlic in the oven.
📖 Recipe
Greek roasted goat (or lamb) leg recipe
Makos
One pan roasted goat leg recipe with pomegranate glaze, served with baked potatoes. Tender and succulent meat that will impress your guests!
4.56 from 9 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Total Time 2 hours hrs 50 minutes mins
Course Main Course
Cuisine Easter, Greek, Mediterranean
Ingredients
For the meat:
- 3 pounds (1.3 Kg) (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
- ¼ cups olive oil
- Salt and pepper to taste
- 1 tablespoon dried oregano
- 1 cup white wine
- 2 pounds (900 g) baby potatoes or potatoes peeled and cut into wedges
For the glaze:
- 3 tablespoons (50 g) pomegranate syrup, or grape syrup, maple syrup or honey
- ½ teaspoon ground coriander seeds, optional
- Pinch of salt and pepper
- 1 teaspoon olive oil
- Pomegranate arils for decoration, optional
Others:
- Aluminum foil
Instructions
Preheat your oven to 356°F (180°C)
Rub the meat with salt and pepper. Make small incisions throughout the meat and put inside one stick of garlic and some rosemary.
Place the meat and the 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.
Combine all the ingredients for the glaze in a bowl, and mix well. Remove foil and brush the meat with half of the glaze. Gently smash the potatoes if you want them with crunchy edges.
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.
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.
Notes
Serve this dish with Baba Ganoush or tzatziki to wow your family and friends!
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For a more simple, traditional recipe, use only goat leg, salt and pepper, olive oil and potatoes. Bake covered in the oven for 2 hours, uncover and continue baking until crispy and browned on the outside.
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- Cooking times may vary, depending on the type and age of the meat.
- If using lamp, increase baking time approximately 30 minutes.
.
Similar recipes:
- Greek lamb kofta kebabs with yogurt sauce.
- One pan mini meat loaves with potatoes
- Greek oven baked frittata
Nutrition
Calories: 788kcal
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Reader Interactions
Comments
Akhila@Pepper Delight
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
Thank you so much, Akhila!
Roasted goat (or lamb) leg is a very popular recipe in Greece! 🙂Reply
Maritza Reneau
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
Thank you Maritza! Enjoy your meal!!!!
Reply
Mnyenga
I wanna give a try for dinner
Reply
Mary Fisher
I’ll be cooking a goat leg like this for Easter
Reply
Makos
That's great! 🙂
Reply
matus
It came out perfect! Thank you. Easy and deliciousReply
Makos
Very happy to hear that, thank you!
Reply
Anne
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
Hi Anne, I'm very happy you liked it!
Hope you and your family are safe and enjoy this Easter 🙂Reply
Ruth
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 RuthReply
Makos
Hi Ruth,
I'm very happy you liked the recipe 🙂
Also, we need more farmers like the one you mention! <3Reply
Riz
Hi Makos. Your recipe requires one cup of wine, could i replace the wine with some thing else?
Reply
Makos
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
Tricia
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
That's so great! Thanks for the feedback ☺️
Reply
Dennis
This is my second time making this recipe and is probably the only way I will do goat legs in the future. Absolutely mouth watering deliciousness… The glaze is excellent.Reply
Makos
Thanks Dennis,
I'm very glad you liked it!Reply
Jenny
THE BEST!!!!!!! Amazingly beautiful taste....a big hit here that is for sure!!! Will be doing this one again!!!!! From Australia!Reply
Makos
Thank you Jenny!
Reply
Pilat
This looks perfect for my family.. however I’ll need to make 2. How would you adjust the cooking time? Thanks!
Reply
Makos
Hi Pilat,
If they have enough space in the pan the cooking time could be the same or half an hour longer. You will now when they're ready when you pierce the meat with a fork and it's very tenderReply
Gehandas
We gave it a try and it was absolutely delicious!! Thank you
Reply
Makos
That's great, thank you!
Reply
Rachel Atkinson
Can I cook this in a slow cooker?
Reply
Makos
Hi Rachel,
I haven't done it in a slow cooker but I believe the result will be very differentReply
Ian
Thank you for this. This has become my go to recipe whenever I want slow cooked leg of lamb or goat. It never fails and always impresses. If the leg ( or legs) are small enough, I use my Dutch oven. Larger ones get the pan and foil. It works great both ways. If you are looking for an easy and reliable recipe for leg of lamb or goat, have faith in this one. It always delivers.Reply
Makos
That's great Ian! Thank you for the feedback 🙂
Reply
Irene
This looks amazing. The goat leg I have is 4 lbs. How should I adjust cooking time and temperature?
Reply
Makos
Hi Irene, it may need about 30 minutes more. In any case, check it with a fork and if it's not tender enough bake it a little longer 🙂
Reply
Irene
Thank you for your quick response. Making for Easter! Do you think I should add potatoes in later then?
Reply
Makos
Yes, that's what I would do 🙂
Happy Easter!Reply
Bob
Temperature too high. Recipe too sour overall. Got sour, tough meat. Not great.Reply
Makos
Hi Bob, I'm sorry this didn't work out for you.
Since there are many people who have made this recipe and were pleased with the outcome, can you tell me a bit more about the ingredients. quantities and the method you used?Reply
Des Black
Thankyou for your advice for goat.
CheersReply
Makos
Thank you for commenting!
Reply
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