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Roasted Kid Goat with Potatoes

  Ingredients for 4 people 4 kid goat shoulder cuts (whole or halved). 4 to 6 potatoes. 8 spring onions. 250 ml whisky. juice of 1/2 lemon. salt. freshly ground black pepper. pork lard. Preparation The day before, marinate the meat with the lemon juice and whisky. Keep it in the fridge overnight. The next day, preheat your oven to 190°C. Grease a baking dish that can go in the oven with the pork lard. Lay the potatoes, sliced thick, and the onions, cut into quarters, in the bottom of the dish... then arrange the shoulder pieces on top, leaving out the marinade for now. I've cut mine in half. Rub them with a bit more lard and season lightly with salt and pepper... Slide it into the oven uncovered. Turn the meat once or twice during cooking. After 40 to 45 minutes, pour the reserved marinade over the meat. Lower the heat to 180°C and keep roasting — the total time will be around 90 minutes. Every so often, baste the meat with the juices from the pan. When ...

Roasted Kid Goat with Potatoes


 

Ingredients

for 4 people
  • 4 kid goat shoulder cuts (whole or halved).
  • 4 to 6 potatoes.
  • 8 spring onions.
  • 250 ml whisky.
  • juice of 1/2 lemon.
  • salt.
  • freshly ground black pepper.
  • pork lard.

Preparation

The day before, marinate the meat with the lemon juice and whisky. Keep it in the fridge overnight.
The next day, preheat your oven to 190°C.
Grease a baking dish that can go in the oven with the pork lard. Lay the potatoes, sliced thick, and the onions, cut into quarters, in the bottom of the dish...
then arrange the shoulder pieces on top, leaving out the marinade for now. I've cut mine in half. Rub them with a bit more lard and season lightly with salt and pepper...

Slide it into the oven uncovered. Turn the meat once or twice during cooking.
After 40 to 45 minutes, pour the reserved marinade over the meat. Lower the heat to 180°C and keep roasting — the total time will be around 90 minutes.

Every so often, baste the meat with the juices from the pan.

When it's done, the meat should look glossy and have crispy edges. If there's not much sauce left in the pan, you can add a splash of meat stock.
Serve straight from the oven while it's piping hot...



Enjoy!






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