The Olive and the Caper: Adventures in Greek Cooking
Roasted Goat with Mountain Herbs and Potatoes
Page 395
Cuisine: Greek | Course Type: Main Courses
(1 review)
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Recipe Reviews
Easy and very tasty.
Last year I bought a forequarter and hindquarter of goat last year on sale. Unfortunately I got the wrong one out of the freezer (but marked the right one off the freezer list as if that helps). Nevertheless this turned out really well.
I've never eaten goat except in a curry type of thing where the other flavors dominate. This is a subtler concoction which really highlights the meat.
I was out of the room when the timer went off so the meat cooked over an hour. No problem, and it might actually like that extra time. Shredded easily.
My bit was slightly small, but would serve only four I think. Servings for six would be tiny.
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