Cyprus

[Baggers]

octopus is my first go to of those two. Lambs are only killed at Easter time to symbolically break fast after the resurrection of the lamb of God.  Goat is actually more likely from a Greek kitchen.  The land isn't extremely flat and you're more likely to see them raise pigs and goats anyway in mountainous terrains.  Only catch with octopus is if you're preparing it, simmer it really slowly in its own juices before grilling on a hot grill.  Octopus goes to blubber if its not treated appropriately and you need to coax out its juices very very slowly.  There is a reason they hang them on a clothes line everywhere to sun dry them before cooking them.

That's my limited experience as well. One of my dearest friends is a chef in Canberra... and Greek. He introduced me to goat and octopus prepared and cooked properly. Simply amazing. About 5 years ago he treated us (Easter time) to a lamb on a spit in the backyard, after preparing it for about 24 hours... again, amazing. Such passion and respect for food.