Roast goat meat

0
14968

Preparation

10 min

Baking Time

170 min

Servings

5

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.

How useful was this post?

Click on a star to rate it!

Average rating / 5. Vote count:

No votes so far! Be the first to rate this post.

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

LEAVE A REPLY

Please enter your comment!
Please enter your name here