• Course

    Main course

  • Category


  • Cooking technique

    Indirect cooking

  • Level


  • Amount

    4 persons

Roast saddle of goat with yoghurt dip

Have you ever seen saddle of lamb on the menu? How about saddle of goat kid? It is a particularly delicious ingredient for on the Big Green Egg. Saddle of goat is a juicy piece of meat that tastes best when served rosé. In this recipe, we will roast the saddle of goat and serve it with a deliciously refreshing yoghurt dip.


For the saddle of goat

  • 1 saddle of goat
  • 20ml garlic oil
  • 1 lemon
  • 2 handfuls of hay
  • 1 bottle of bock beer
  • 5 shallots
  • 25g butter
  • finely grated peel of ½ lime

For the yoghurt dip

  • 200g Greek yoghurt
  • 1 tsp salt
  • finely grated peel of 1 lemon


  1. Place the saddle of goat in a dish, brush it with garlic oil and sprinkle with salt and pepper. Grate the lemon peel finely and sprinkle half of it over the meat Leave to marinate for 30 minutes in the refrigerator.
  2. In the meantime, cover the Rectangular Drip Pan with a double layer of aluminium foil, place the hay inside and pour in the bock beer. Cut the lemon in half and place it, together with the shallots, in the Drip Pan.


  1. Heat up the Big Green Egg, with the convEGGtor and the Stainless Steel grid, to 300°C. Place the meat in the Drip Pan, cut the butter into cubes and place it on the meat. Put the Drip Pan onto the grill in the EGG, close the lid and leave to cook for 15-20 minutes. Maintain a core temperature of 50°C and check with the Instant Read Thermometer whether this temperature has been reached. In the meantime, mix together the ingredients for the dip.
  2. Take the Drip Pan out of the Egg. Cut the meat from the bone and cut it into nice slices. Peel the shallots. Sprinkle with the remaining finely grated lemon peel and lime peel and serve with the dip and the shallots.

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