Slow-roasted Goat in a Casserole with Potatoes

RECIPES/MEAT/Lambs

Slow-roasted Goat in a Casserole with Potatoes

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Recipe-Ingrediants

I always believed that the deliciousness of food lies in the simplicity of its ingredients. When we add too many things, we lose the basic taste, and our dish loses its essence... Let's make a wonderful goat dish that melts in your mouth, filled with flavors.

Our Ingredients:

1 ½ kg goat meat

2 cloves of garlic,

whole 2 juicy lemons

Salt and pepper

Oregano and thyme

1 ½ kg potatoes, cut into pieces or more if the casserole allows

80 g olive oil

Directions

In a bowl, mix together the olive oil, lemon juice, oregano, thyme, salt, and pepper. Whisk well until the mixture turns white.

Add the potatoes to the bowl and mix them well. Place the potatoes in our casserole. Then, make cuts all over the meat, and pour the mixture from the bowl over the meat, making sure to cover all the cuts. Add some water, close the casserole, and slow-roast it at approximately 120°C for about 5 hours. Towards the end, roast it for another 45 minutes at 180°C without the lid to get a nice golden color. The dish is ready when the potatoes have absorbed the juices and become tender.

-If you want your goat meat to cook faster, you can roast it covered at 200°C for an hour, then reduce the temperature to 180°C, uncover the casserole, and roast it for about 45 minutes until the meat and potatoes turn golden.