Roasted kid goat leg and shoulder in beer. Veg, optional.
Not everyone enjoys kid goat, that I know. But this is intrepid eats, and roasted kid goat is a delicacy.
Loved all over Europe (Eastern Europe, Italy, France…) the soft lean meat has a low fat content and cholesterol.
So if you ever come across this meat, in a shop or restaurant, try it. This is a simple recipe and quite easy to prepare. Only three steps, but the third is all the fun. Enjoy.
- 1 kid goat leg
- 1 kid goat shoulder
- 2-3 onions
- 2-3 carrots
- 1-2 peppers
- 1-2 chilies (optional)
- 5-6 cloves garlic
- 50g smoked bacon or lardo
- 1 liter of beer or lager
- 50ml olive or vegetable oil
- salt, pepper, paprika, bayleaf, oregano, rosemary, thyme (any seasoning you like best)
First step. Marinating the meat.
Make a paste with the oil and the dried herbs, add salt and black pepper, a teaspoon of paprika would work well here too. With a sharp thin knife make small incisions in the meat and stuff small pieces of garlic (or whole cloves if small). Do this as much or as little as you want.
If using bacon, the same procedure applies. It will melt into the meat and make it more tender, also it will impart a slight smoky flavour in the small areas that it’s used.
Lastly, rub all the spices and oil mixture all over the meat, refrigerate for at least 2 hours but it can be left overnight.
Second step. Cooking.
Preheat the oven to 220 degrees Celsius.
In the baking tray, put the vegetables cut quite big, the meat will rest and cook on them protecting it from the direct contact with the hot tray.
Add the beer and half the amount of water, more can be added later. Add some bay leaves. Place the tray in the oven and cook for about 20 minutes (or until the top of the meat gets a nice golden crust, uncovered.
Then cover the meat with tinfoil, reduce the oven heat to 160-170C, cook for a further 90 minutes (or again until the meat is tender and about to fall off the bone). Check every 30 minutes and add some more liquid if needed.
Uncover again and cook (once more) at 220C until the meat gets the crunchy crust again.
Third step. Serve and eat.
Carve the meat and serve with whatever side dishes you fancy. And lots of vine. White. Chilled.
Other popular recipes in this category:
- Best Romanian chicken paprikash with flour dumplings.
- Traditional cabbage rolls (sarmale) stuffed with minced pork and smoked meats.
- Chicken and noodles soup.