Casserole roasted goat meat
- 1 to 2 kilos goat meat (deppends on casserole capacity)
- dried oregano or fresh thyme
- 1 glass white wine (about 200ml)
- potatoes, about 1 kilo or more
- olive oil
I generally prefer roasting in casserole because you can easily add all the ingredients in one utensil and get the job done!
With slowly-roasting, meat becomes extremely soft and delicious.
Even if meat is from big animal it will become very very soft and tasteful.
Peel and cut the potatoes in big pieces. Usually I cut them in quarters.
Put the potatoes in casserole and season with salt and pepper. Sprinkle with some olive oil and mix.
Add the goat meat and season with salt and pepper. Add the oregano or thyme.
Drizzle with lemon juice. Add the wine and close the casserole.
Roast at 70C-80C degrees for at least 9 hours.
I usually start roasting in Saturday night and on Sunday morning raise the heat in 180C degrees for 1 hour.
The meal becomes golden and delicious.
Nutritional information per 100 g
Energy / calories: 133.38 kcal
Proteins: 10.28 g
Carbohydrates: 5.35 g
Fat: 3.7 g
*approximately 4 tablespoons olive oil