Goat & Kid

The Mediterranean quality meat

Goat or kid meat is red, delicious and largely cooked and eaten in Greece and other Mediterranean countries, since ancient times.

katsika2The domestic breed, the local Greek goat, has been living in the territory since antiquity and the representatives of its kind feature a small head and rough, short fur. However, in Greece much as in other countries, other kinds of foreign goats are also bred, such as the Maltese goat, which comes from Sudan.

The goat’s meat is red and varies in taste and tenderness, depending on its age. The kid, meaning the goat that is butchered before reaching the age of 7 months, is generally considered more delicious. It is followed by the “vetouli”, in the age of 7-12 months, and finally the meat of the goat over one year’s old.

The goat’s meat is excellent and broadly sought after. Greek kids In particular are famous for their tasty meat, since they graze freely in nature and they aren’t confined in organized stables and farms. They enjoy free pasture thus their meat has the greatest taste, either they graze in mountainous areas or near the sea. Due to the same reason, their free range meat contains neither hormones nor antibiotics.

Goat meat contains high quality proteins and it is rich in vitamins B3, B6, B12, selenium and zinc. In addition, it has fewer calories and fats in comparison with the lamb’s meat.

From the goat’s milk is produced the delicious goat cheese, butter and other dairy products. We should also point out that goat milk can become a substitute for cow milk for those who are allergic to the latter.

Goats were among the first animals to be domesticated by humans about 10,000 years ago. In ancient Greek mythology, goat Amalthea was the nurse of the father of the gods Zeus, who brought him up with honey and milk from her horn when he was hiding from Cronus.

The local kid is one of the meats Greeks prefer cooking on a spit when celebrating their Easter. Kid is also often cooked in the oven with potatoes, stuffed with rice and herbs, fricassee or stew, depending on the dietary customs of each region. On the other hand, goat meat is usually boiled or braised, especially in the mountainous regions of Peloponnese and Crete.

The kid of Elassona is a product of protected designation of origin (PDO).


How to make Greek fricasee with goat kid

Katsikaki_frikase_me_laxanikaIngredients: 1½ kg goat kid cut in servings, 1/2 tea cup of extra virgin olive oil, 4 potatoes, cut in four, 10 peeled artichokes, 250g peas, 5-6 spring onions with their leaves finely chopped, 1 dried onion finely chopped, 4 carrots cut in slices, half a bunch of parsley finely chopped, 2 eggs, 2 lemons (juice), salt, freshly ground pepper


  • Rinse the meat in cold running water and put it in a casserole-type pan.
  • Fill the pan with just enough cold water to cover the meat and simmer it for 25 minutes until all its liquids are reduced.
  • Pour the oil in and add both the spring and dried onions. Cook them for 5 minutes until they wilt and add the potatoes, artichokes and carrots.
  • Add some extra water just to cover the ingredients and simmer for 35-40 minutes. Taste for seasoning and sprinkle with the finely chopped parsley.
  • Whisk the egg whites, add the yolks and the lemon slowly, while still whisking.
  • Dilute the egg and lemon sauce with some food liquid and pour the mix over the food.
  • Holding the casserole by its handles, shake it gently right and left for the sauce to cover all its content.

In case the meat is cooked but its liquids are not reduced this is what you should do before you prepare the egg and lemon sauce: turn the heat on, remove the lid and bring to a boil for 5-6 minutes.

This is a recipe of famous Greek chef Argyro Barbarigou

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