Print Options:

Kid kleftiko

Yields6 Servings

I love kid meat. Old goat meat can be a bit gamey and an acquired taste for some but kid goes down a storm with everyone. Its flavour is like delicate lamb and its crispy skin is impossible to resist.

This recipe is super simple and the potatoes take on the most incredible flavour when slow cooked in the wine and kid juices. The dish relies on great ingredients, so hunt out the very best kid and do your best to get your hands on wild oregano (fresh or dried) – it will make the world of difference!

This is the perfect dish to throw together quickly, chuck in the oven and forget about for a few hours. And there’s barely any washing up. Ask your butcher to cut the kid into fist sized chunks on the bone, and to throw in any spare fatty rib bones as well!

 1 kid shoulder (broken down into chunks)
2 garlic cloves (skin on)
2 lemons
1/2-2/3 bottle white wine (or vinho verde)
handful of wild oregano
8-12 roasting potatoes (peeled and cut into large chunks)
a full cup of olive oil

Preheat the oven to 160C/315F gas mark 2.


Brown the meat all over in a frying pan and then simply throw all the ingredients (apart from the wine and lemons) into a bowl, season with salt and pepper and toss together.


Line a large roasting pan with parchment paper to try and catch as much of the juices as possible, and tip all the ingredients in. Pour over the wine and squeeze in all the juice from the lemons. Cover tightly with more paper.


Cook in the oven for around 2 1/2 hours until the meat is tender and just falling away from the bone.


Serve in the centre of the table in the roasting pan and provide plenty of napkins. It really couldn’t be more delicious, or simple…

Nutrition Facts

Servings 6