Goat Kleftiko, Greek salad and tzatziki

Goat Shoulder Kleftiko, Greek salad and Tzatziki

Wow what a combinations and what a cook. During our recent visit to a goat farm I purchased a shoulder about 2.3kg. I had the idea of creating a Kleftiko with it rather than the traditional lamb. Well;l for starters it worked, the flavours were sensational and just a one pot meal on the BBQ, today I used the Kamado Klever Joe.  I was surprised how much fat drained out of the Goat but it sure kept it moist. Fell off the bone and shredded by hand.

Ingredients for the Kleftiko

  • 5 garlic cloves whole
  • 2 large onions
  • 2 cinnamon sticks
  • 8 large potatoes I used Marias piper quartered
  • seasoning I used Angus&Oink Big Phat Greek
  • Fresh Oregano
  • Vine baby tomatoes
  • Goat shoulder 2kg ish
  • Olive Oil

Ingredients for the Tzatziki

  • 200ml greek yoghurt
  • Half a cucumber grated then dried
  • handful fresh mint leaves
  • Extra virgin olive oil
  • Mint to decorate

Ingredients for the Salad

  • Bag of mixed lettuce leaves
  • Half a cucumber thinly sliced
  • 50gm pink pickled onions I found these at Sainsbury’s
  • Extra virgin olive oil
  • Chunk of feta diced
  • Tzatziki (I used mine as a side)


Pop your BBQ on and get it unto around 150c. Then in a nice dish pop everything for the Kleftiko apart from the tomatoes and Goat. Give everything a liberal amount of olive oil and make sure the spuds are coated. Season the Goat on all sides and pop on top of the rest of the dish. Then place the vine tomatoes where you can. Cover with foul and cook until falling apart tender mine was 4 hours and 92c internal temp. Then remove the foil for half an hour before resting the Goat. I rested mine for an hour and it was superb.

Mix the salad leaves together with the cucumber, pink onions a little oil and the feta, PERFECTION.

The Tzatziki is simple, Grate the cucumber after removing most of the seeds then wring out in a tea towel. Then add to the yoghurt and mint leaves, drizzle with oil and decorate. You will never buy a tub for £3 again.



I should have added more tomatoes when I rested the Goat so they were half an hour cooked and would have added a nice touch. Other than that it was fabulous.

If you cooked this or any of my recipes then please do let me know how it went, I would love some feedback.

Even better on day 2


No extra ingredients except wholemeal pitta breads I just shredded the Goat and sliced and dry fried the potatoes on the plancha. Hard to believe but better that day 1.