goat for easter?

despite what most of us think, greeks like goat for easter most of all. gail from caromont farms provided us with the goat, i prepared it, and family & friends devoured it.

leg was de-boned, rubbed with mustard, rosemary, garlic, and cooked slowly  on the grill. shoulder was marinated with fresh oregano, garlic, olive oil, covered with “lardo” (compliments of mccrady’s), and slow-roasted for several hours. the saddle was de-boned, stuffed with rice, sonoma jack cheese, pine nuts, onions, parsley, oregano, and garlic, rolled, tied and braised until tender. cooking liquid was reduced a bit and used to sauce all 3 cuts. i forgot to take a picture before we started tearing into it… happy easter!

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Published in: on April 20, 2009 at 7:00 pm  Comments (1)  

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One CommentLeave a comment

  1. Chef….We do a lot of goat from Elk Ridge Farm. Would love your recipe 🙂

    Phil


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