Roasts, the feasts of Greek heroes, have been part of culinary lore since time immemorial. Easter, for example, would be incomplete without lamb roasted on a spit or "kokoretsi", the innards skewered into a 'sausage' and grilled outdoors. The lamb will be from a local flock although these are fast declining.
     As you drive around you will see herds of sheep and goats, but most villagers only keep a goat for its milk and poultry for eggs.
     Pigs are also fattened for their meat, although you rarely see them until the "gournopoula" ('roast pork') is offered for sale by the roadside.

Skinning a lambWatch the skinning of a lamb
Herd of goatsLook out for goats on the road
ShepherdConsider becoming a shepherd
Chicken and goatSpy on the poultry
Milking time Ancient Phigaleia

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