rastabird92
Assistant Cook
- Joined
- Nov 13, 2010
- Messages
- 4
I bought a whole 12 pound goat today. I plan on cutting it at the spine, just under the ribs to seperate the lower legs from the top half with the full ribs. I would like to roast the whole bottom half of the goat (This would basically just be the two hind legs connected). I really want to use some sort of mediterranean recipe. I would like it to be well done, but still moist and tender. I have seen it done with whole lambs in ovens, I would like to try it with a bottom half of a goat. Can anybody help me on figuring out a good middle eastern recipe and how I should roast it?
Thank you!
-Sam
Thank you!
-Sam