Cypriot Goat Kleftiko (Slow Roast Goat in a Sealed Parcel)
Goat sealed in foil with potatoes, tomatoes, bay and oregano and cooked low and slow, the way kleftiko is meant to be, so it falls apart at the table.
- Time3 hr 30
- LevelMedium
- Costabout £4.75 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1536kcal
- 45.4gcarbs
- 10.9gof which sugars
- 112.3gfat
- 67.2gsaturates
- 85.5gprotein
- 6.4gfibre
- 7.8gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Heat the oven to 150°C (130°C fan). Tear off two big sheets of baking parchment and two of foil, each about 60 cm long. Lay the parchment on the foil to make two double layer sheets.
- 2
Mix the lemon juice, oil, oregano, salt and pepper in a large bowl. Add the goat, potatoes, tomatoes, onion and garlic and toss well.
- 3
Divide between the two sheets. Tuck in the bay leaves and cinnamon and add 50 ml water to each.
- 4
Fold the sheets up and crimp the edges tightly so no steam can escape. Put both parcels on a baking tray.
- 5
Bake for 3 hours. Do not open the parcels during cooking.
180 min - 6
Rest the parcels for 10 minutes, then open carefully, as hot steam will escape. The meat should be falling from the bones and the potatoes soft.
- 7
Serve straight from the parcels with a Greek style salad.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
