Roast goat meat

EPIRUS butter gives a special traditional flavor to this gourmet recipe!

Ingredient

• 2 goat haunches (2-2,5 kilos in total)
• Lamb or beef suet (caul fat)
• 3-4 garlic cloves
• 4 rosemary branches
• 4 branches of thyme
• 2tbsp “Epirus” butter (Corfu type) with 50% cow & 50% goat & sheep milk

For the potatoes:

• 2 kilos “baby” potatoes
• 250ml water
• 1 dehydrated broth/stock of chicken
• 2tbsp mustard
• 1tbsp honey
• 2tbsp melted butter “Epirus”
• Olive oil, salt & pepper

Topping- dressing:

• 2tbsp mustard
• 1tbsp honey
• 1tbsp olive oil
• 2 tbsp parsley, oregano & lemon juice

Execution

1. Create little holes on the surface of the meat using a steak knife. Fill each hole with garlic, rosemary and thyme. If you have plenty of rosemary and thyme, use it as a topping on the whole surface of the meat.
2. Spread butter on the meat. Wrap it up with the suet (caul fat) and transfer it in a tray.
3. For the potatoes:
   Mix all the ingredients in a bowl but the potatoes. Add the potatoes in the tray, then use the mixture to pour over.
4. Cover up with parchment and baking foil. Preheat the oven to 190°C and roast for 2h & 30 min. We cqan also use parchment and baking foil only to cover up the meat.
5. Topping-Dressing:
   Mix the mustard, honey and olive oil in a boil. Remove the tray of the oven, Uncover it and add the mixture on the meat. Roast for 15-20 more minutes without using parchment or baking foil. Serve and use some fresh parsley, oregano and lemon juice as toppings.