Honey and milk roasted goat

Honey and milk roasted goat



  1. The day before,  combine ingredients for the marinade, adding salt and pepper to taste. Then rub the marinade over the meat and leave overnight to absorb. Soak the dates in the red wine and leave them to absorb overnight too.
  2. Remove meat from marinade and place in large baking dish.
  3. Drizzle the meat with olive oil and add salt and pepper seasoning to taste.
  4. Cover meat tightly with tin foil. Pre-heat oven to 200 degrees, and turn down to 160 degrees when you put the meat in.
  5. Cook at 160 degrees for three hours.
  6. Allow meat to rest for ten minutes before serving.
  7. To make the sauce, pound the soaked dates and wine with a pestle and mortar into a thick paste.
  8. Add sauce ingredients to a pan and heat through, stirring until thickened.
  9. Serve sauce on the side of the meat

Recipe available exclusively at The Real Greek Soho which is now open.

There's more recipes in every issue of Yours magazine, out every fortnight on a Tuesday.


This recipe is truly Ancient Greek. If you'd prefer you can also substitute the goat with lamb


1.25kg shoulder of kid or goat (can be substituted for 1.25kg leg of lamb)
For the marinade:
1 pint/ 570ml of milk
120g clear honey
Sea salt
Freshly ground pepper
½ fennel bulb, chopped finely
For the sauce:
8 dates, crushed and dried
280ml red wine
60ml olive oil
60g clear honey
60ml fish sauce
1 tablespoon of corn flour


Time: 30 minutes (plus marinating time)
Serves: 6
Nutrition: n/a