Wash out the meat with red wine. Put salt and pepper on it and powder all the portions with dill. Put on the bottom of the mastelo (special ceramic utensil for this specifi c dish without a cover) the vine-twigs crosswise forming a grid. Put the pieces of meat over the wine-twigs.
Optionally, you can cover the pieces of meat with suet at the end of the process. Spray the food with 1 ½ - 2 wine glasses of red wine (if it is clear, you can use the wine that we used to wash off the meat). Cover the utensil with tinfoil and use a fork or a knife to make small holes on it.
Put it in the wood oven for 4 ½ to 5 hours. If you want to cook the food in an electric oven, make it cook for an hour at 200°C and then continue cooking it at 100°C. If you are going to use an electric oven cover the food with oil paper instead of tinfoil and do not open any holes on it. Many people put under the wine-twigs potatoes powdered with salt and pepper cut exactly the way you cut the potatoes to make roast meat.
Note: Mastelo is the traditional easter recipe of Sifnos.


  • 5-6 kilos of mutton or kid cut in portions
  • red wine
  • a lot of dill fi nely cut
  • salt
  • pepper
  • vine-twigs
  • tinfoil or oil paper (according to where you are going to cook it)