goatThis recipe is truly traditionally Greek – the recipe is found in the cookery book Apicius, dated 400AD!


PREP TIME 30 minutes, plus over night marinade



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



1. Prep:

Combine ingredients for marinade, adding salt and pepper to taste

2. Rub marinade over meat and leave overnight to absorb

3. Soak dates in the red wine and leave overnight to absorb

4. Cooking the meat:

Remove meat from marinade and place in large baking dish

5. Drizzle meat with olive oil and add salt and pepper seasoning to taste

6. Cover meat tightly with tin foil

7. Pre-heat oven to 200 degrees, and turn down to 160 degrees when meat is placed in

8. Cook at 160 degrees for three hours

9. Allow meat to rest for ten minutes before serving

10. Making the sauce:

Pound the soaked dates and wine with a pestle and mortar into a thick paste

11. Add sauce ingredients to a pan and heat through, stirring until thickened

12. Serve sauce on the side of the meat

Recipes shown are available exclusively to The Real Greek Soho, which is now open.