Roasted Goat Leg with Potatoes

Meal Type: Mains

Cuisine: Greek

Slow-roasted, tender goat leg infused with aromatic herbs and paired with golden-crisp potatoes and sweet caramelized carrots—this rustic dish embodies warmth and tradition. Each bite bursts with rich, savory depth, enhanced by buttery undertones and fresh parsley garnish. A perfect centerpiece for a hearty, comforting meal!

By Georgios Chantzopoulos

Date Published: May 16, 2025

Ingredients
  • 1.5 kg goat leg (or lamb leg)
  • 2 garlic cloves
  • 120 g melted sheep and goat milk butter
  • Salt
  • Black pepper
  • 1 bunch fresh rosemary
  • ½ bunch fresh thyme
  • ½ bunch fresh parsley
  • 1 tbsp mustard
  • 1.5 kg potatoes
  • 4 carrots
  • 500 ml lukewarm water
  • 1 chicken stock cube
  • Coarse salt
  • Finely chopped parsley for garnish
Directions
  • 1. Prepare the Meat: Place the leg in a roasting pan and make three incisions with a sharp knife. Slice one garlic clove into three pieces and insert them into the incisions. Flip the meat so the garlic is underneath.
  • 2. Season & Marinate: Brush the leg with a tablespoon of melted sheep and goat milk butter, massaging it into the meat with a gloved hand. Season generously with salt and pepper.
  • 3. Herb Paste: Finely chop the rosemary, thyme, and parsley, then place them in a bowl. Add 40 g of melted sheep and goat milk butter and the mustard, mixing until a thick paste forms. Coat the meat evenly with this herb mixture using a gloved hand.
  • 4. Prepare the Vegetables: In a separate bowl, mix the whole potatoes and carrots (cut into thick batons). Season with salt and pepper, add 50 g of melted sheep and goat milk butter, and toss well. Arrange the potatoes and carrots around the meat in the roasting pan.
  • 5. Stock: Dissolve the chicken stock cube in lukewarm water, then pour the mixture into the pan over the potatoes.
  • 6. Roasting: Cover the pan with aluminum foil and roast in a preheated oven at 200°C (392°F) for 1½ hours. Then, remove the foil and continue roasting for another 30 minutes, or until the meat develops a rich golden color.
  • 7. Final Touches: Once cooked, transfer the meat to a serving platter. Lightly crush the potatoes inside the pan using a fork.
  • 8. Sautéing: In a pan, heat 1.5 tbsp melted sheep and goat milk butter, then add the crushed potatoes, carrots, coarse salt, one garlic clove, and chopped parsley. Sauté lightly over medium heat.
  • 9. Serving: Arrange the sautéed carrots and potatoes around the roasted meat on the platter and garnish with freshly chopped parsley.