By Gianni Vidali of Vincenzo hotel
Ingredients for 5 people
One back leg and one front leg from a ocal small goat, up to 3 kg
A lemon cut in half
Vine branches to create the basis where we will place the meat in the baking pan
Sea salt
Freshly ground pepper
For the marinade
Half tbsp sea salt
Half tsp sweet paprika
2 pinches of cumin
Oregano
Savory
Rosemary
2 cloves garlic, crushed
1 tablespoon fine olive oil
For brushing the meat
Fine olive oil
How to prepare
On the day before the process of preparing the meat begins.
In a bowl mix all the aromatics for the marinade.
Wash with water and wipe well the pieces of meat.
Then rub the meat using the halves of the lemon.
Pass the goat with wine and rub with salt and pepper inside and out.
Sprinkle with the aromatic marinade.
Break the vine branches so as to fit along the baking pan and put them crosswise.
Put the pieces of meat on the vine branches and cover the pan with food film.
Refrigerate and let stand overnight.
The next day preheat the oven well at 190 °C.
Pour into the pan a little warm water, about 1,5 cm.
Put the pan low in the oven and bake for 30 minutes.
Lower the temperature to 160 °C and continue baking for 60 to 90 minutes, depending on the hardness of the meat.
Brush occasionally the meat with olive oil and if the water has evaporated from within the vine branches add hot water.
The meat is ready when it is browned well and when the rind begins to break and the bones begin to protrude.
Pierce with a fork and when the broth is transparent and minimal, the goat is ready.
Selectively pass the goat with thyme honey.
Switch off the oven and let the meat “stand” for 20 minutes with the door ajar.
Remove the meat to a platter and put it in the middle of the table.
The meat disappears immediately … I barely had time to take a photo for your “initiation” in the process.
