Name: Delicious Greek Stuffed Goat (or Lamb)
Prep time: 45 min
Cook time: 2 h
Total time: 3 h 15 min
Yield: 8
Cuisine: Greek Cuisine
Ingredients: 1 goat or lamb liver, blanched and finely chopped; 1/4 cup extra virgin olive; 2 leeks, only the white part finely chopped; 2 onions, finely chopped; 1 clove garlic, finely chopped; 1 cup white dry wine; 1 cup Carolina or other starchy rice; 1 tablespoon tomato paste; 1 1/4 cups passata; 1 tsp salt; ¼ tsp freshly ground black pepper; ¼ tsp cinnamon; 1 cup chopped almonds; 1 cup water; ¾ cup parsley, finely chopped; 1 goat (or lamb) back (half a goat or lamb from the waist up with its belly), about 4 kg; 8 potatoes, cut into wedges; 1 tbsp sea salt; 1/2 tsp freshly ground black pepper; 1 tbsp oregano; 1/2 cup extra virgin olive oil; 1/2 cup lemon juice; 1 cup of water

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This delicious Greek stuffed Goat (or Lamb) with lemony baked potatoes, is a traditional roast, filled with liver and rice, served during Easter or also Christmas.

The Greek cuisine has a vast collection of delicious recipes, some of which are still cooked in the traditional way, while others have been adapted to modern times.

One such dish is the stuffed goat or lamb, which is a traditional Greek dish that has been enjoyed for centuries.

This dish has a rich history and is enjoyed all year round, but is especially popular during Easter.

Lamb vs goat meat

Lamb and goat meat have some similarities but also some differences in terms of qualities.

Lamb meat is generally considered to be milder and more tender than goat meat.

It has a delicate flavor and a fine texture, and is often used in dishes such as stews, roasts, and kebabs.

Lamb meat also tends to have more fat than goat meat, which can make it more flavorful but also more calorie-dense.

Goat meat, on the other hand, has a stronger and gamier flavor, and a firmer texture than lamb meat. Goat meat also tends to have less fat than lamb meat,

In terms of nutrition, both lamb and goat meat are good sources of protein, iron, and other essential nutrients.

However, goat meat is generally considered to be a healthier option than lamb meat because it contains less saturated fat and cholesterol.

Be aware that the 100 gr. of lamb have 15 grams of fat and burden us with 242 calories, compared to 100 grams. of goat which have 2.4 gr. fat and burden us with only 110 calories.

Overall, the choice between lamb and goat meat will depend on personal taste and dietary preferences.

How to make the stuffed goat or lamb

To make the stuffed goat or lamb, you will need a lamb or goat back, which is about half of the animal as the feet are not included, but include the liver and caul fat.

The main dish of the Easter table, the lamb is baked either on a spit, as is the case in many regions of our country, or in the oven, often stuffed with rice, pine nuts and raisins, etc.

The stuffing is made with the goat or lamb liver, leeks, onions, garlic, rice, almonds, parsley, and seasonings.

The stuffing is then inserted in the cavity and sewn into the back and baked in the oven until tender.

Preparation of liver filling with rice image

One important note about the recipe is to not worry about the stamp on the meat.

This is stamped with edible ink and it is proof that the goat and lamb is Greek and not imported.

To make this dish, you start by blanching the goat or lamb liver for a few minutes, then chopping it into small pieces.

Next, you take the back of the lamb or goat, season it with salt and pepper, and set it aside.

In a pan, you sauté the leeks and onions until they soften, then add the garlic and sauté for another minute or two.

Add the chopped liver and sauté for a few more minutes. Finally, add the rice, wine, tomato paste, passata, salt, pepper, and cinnamon, and stir well.

Let the mixture simmer for about 10-15 minutes, then add the chopped almonds and parsley.

Once the stuffing has cooled a little, you can stuff the back with the mixture and sew it with sewing thread.

Filling of liver in the goat cavity image

The lamb or goat is covered with the caul fat, which will give flavour to the meat and potatoes are added around the lamb.

Alternatively, instead of wrapping the goat or lamb with caul fat, you can cover it with some vine leaves.

goat or lamb wrapped with vine leaves image — Goat or lamb wrapped with vine leaves

The baking tray is covered with aluminium foil and they are baked together, for two hours.

Baking tray wrapped in aluminium foil image

The aluminium foil is then removed and the goat or lamb is baked until golden brown and crispy on top.

Baked stuffing, roast potatoes and liver stuffing image

Delicious Greek Stuffed Goat (or Lamb)

Yield: 8

Prep Time: 45 minutes

Cook Time: 2 hours

Additional Time: 30 minutes

Total Time: 3 hours 15 minutes

This delicious Greek stuffed Goat or Lamb is a traditional recipe filled with liver and rice, served during Easter or Christmas.

Ingredients

1 goat (or lamb) back (half a goat or lamb from the waist up with its belly), about 4 kg
8 potatoes, cut into wedges
1 tbsp sea salt
1/2 tsp freshly ground black pepper
1 tbsp oregano
1/2 cup extra virgin olive oil
1/2 cup lemon juice
1 cup of water

For the stuffing:

1 goat or lamb liver, blanched and finely chopped
1/4 cup extra virgin olive
2 leeks, only the white part finely chopped
2 onions, finely chopped
1 clove garlic, finely chopped
1 cup white dry wine
1 cup Carolina or other starchy rice
1 tablespoon tomato paste
1 1/4 cups passata
1 tsp salt
¼ tsp freshly ground black pepper
¼ tsp cinnamon
1 cup chopped almonds
1 cup water
¾ cup parsley, finely chopped

Instructions

Blanch the liver for 5-6 minutes. Drain, let it cool and finely chop
it.
Heat the olive oil and sauté the onion and leek until they
soften.
Add the garlic and sauté for 1-2 minutes to release its aroma.
Add the chopped liver and sauté for 5-6 minutes.
Add the rice, stir to wet it, and deglaze with the wine.
Stir and let it simmer for a minute to evaporate the alcohol.
Add the tomato paste, the passata, salt, pepper, and cinnamon.
Stir and simmer for 10-15 minutes.
Add the chopped almonds and parsley and stir Set aside to cool.
In the meantime, wash the goat or lamb and season it with salt
and pepper, inside out.
Peel and cut the potatoes into wedges.
Stuff the back with the mixture and sew it with thread Cover it with the caul fat.
Put it in a large baking tray together with the potatoes Season the potatoes with salt, pepper and oregano Add the olive oil, lemon
juice and water.
Cover the baking tray with aluminium foil.
Bake in a preheated oven at 180°C for 2 hours.
Remove the aluminium foil and continue roasting for about 30
more minutes or until the meat is golden brown and crispy.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 590Total Fat 28gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 22gCholesterol 127mgSodium 1382mgCarbohydrates 45gFiber 6gSugar 5gProtein 37g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

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