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Kid with yoghurt and fennel in the oven

  • Cooking time2 hour 30 minutes
  • Prep time8 hour
  • Servings4 portions
recipe image Kid with yoghurt and fennel in the oven


  • 2000 gr. kid (a whole front or back leg)
  • 1000 gr. strained yoghurt, full-fat
  • 6-8 garlic cloves
  • 3 tablespoons fennel
  • Juice from 2 lemons
  • 150 ml Altis Traditional Extra Virgin Olive Oil
  • Freshly ground pepper
  • Salt


      1. On the night before, we salt and pepper the kid and keep it in the fridge.
      2. On the following day, we preheat the oven at 180ο C.
      3. With a knife, we open deep holes in the meat and place garlic cloves inside; we pout 100 ml. of the olive oil over the meat.
      4. We moist a sheet of baking paper with water, use it to cover the kid and cook it in the oven for approx. 2 hours at 170ο C.
      5. We remove the juices from the baking pan, pass them through a sieve and mix them with the yoghurt, lemon juice, 100 ml water, the remaining olive oil and the fennel.
      6. We pour the sauce over the kid and cook for another 30 minutes.
      7. We serve the kid with the minced fennel and the sauce.
      We can replace the fennel with dill