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Stuffed Greek Leg of Goat

A roasted, boneless, leg joint, stuffed with artichoke hearts, feta cheese and sun-dried tomatoes.  With a complimentary dish of Greek Dilled Peas and Potatoes to go with it.



  • For Leg : Prep time about 15 minutes (extra 10 minutes if joint has the bone in)

  • Cook time 30 minutes per 500g, plus 15 minutes (weight after bone removed)

  • Rest time at least 15 minutes


  • 1.5 kg Leg joint, butterflied (feeds 2 hungry adults, or three polite ones)

  • 1 tbsp Olive Oil

  • 2 tbsp chopped fresh Oregano

  • 2 tbsp chopped fresh Basil

  • 250g jar of  Marinated Artichoke Hearts, chopped

  • 200g Feta cheese, crumbled

  • 1/2 a 170g jar Sun-dried Tomatoes, packed in oil, drained and chopped

  • 3 cloves of Garlic (minced)

  • Salt and Pepper to taste


  1. Bring the meat out of the fridge a couple of hours before prep to come up to room temp.

  2. Preheat oven to 150 degrees C.

  3. Lay out the de-boned joint on the chopping board with the inside of the meat facing you.  Drizzle Olive Oil evenly over.  Sprinkle Oregano and Basil over the joint.  Top with Artichoke Hearts, Feta Cheese, Sun-dried Tomatoes and Garlic.  Season with Salt and Pepper.

  4. Roll the joint around the stuffing. Tie the joint with Kitchen Twine to stop in unrolling. Wrap in baking foil and place in a baking dish.

  5. Roast in oven to your preference - timings provided are based on Medium or if you want to use a thermometer, an internal temperature of 70 degrees C. I like to open the foil for the last 15 mins to get a little colour on the meat. 

  6. Once done, rest in a warm place for at least 15 minutes before serving.  The secret to tender roast goat is a good rest. Reserve pan juices for serving.

Greek Dilled Peas and Potatoes

This compliments the dish above, and can be prepared while the main is cooking.


  • Prep time 10 minutes

  • Cook time 30 minutes

  • Rest time 15 minutes

Ingredients - to serve 6

  • 1 bunch fresh Dill - if you don't like Dill then Mint, Tarragon or Basil works.

  • 3 large Spring Onions, finely chopped

  • Olive Oil

  • 1.5kg Potatoes

  • 1kg Frozen Peas

  • Salt

  • 540ml Water

  • Lemon Juice (from 2 lemons)

  • 1 tbsp Plain Flour


  1. Take peas out of freezer while peeling potatoes

  2. Over medium heat, Fry Dill and Onions in large pot until onions soften slightly

  3. Increase heat to high, add Peas, Potatoes, Water and Salt (to taste)

  4. Bring to a full boil, reduce heat, cover and simmer for 25-30 minutes, until potatoes have softened.

  5. In a small bowl, combine Lemon Juice and Flour and stir until the Flour dissolves.

  6. Add 1/2 cup of liquid from the pot, stir to mix well, and pour the mixture into the pot.

  7. Stir, cover and cook for 5 minutes more

  8. Remove from heat and leave to stand for 15 minutes before serving

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