New| Roast Baby Goat with Iberian Ham | ||||||||||||||||||||||||||||||||||||||||
| Serves : 4 person(s) | ||||||||||||||||||||||||||||||||||||||||
| Ingredients | ||||||||||||||||||||||||||||||||||||||||
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| Preparation Method | ||||||||||||||||||||||||||||||||||||||||
Debone shoulders, tie with butcher’s string, cover with abundant salt and let cure for 24 hours. Remove salt after curing. Stuff the shoulder cavity with garlic, rosemary, thyme, black pepper and orange zest. Melt the ham fat over low heat. Roast goat in ham fat, cooking slowly at 80 C for about 3 hours (cooking time depends on weight). When meat is tender, remove from pan, clean and leave it cool. Remove string. Simmer garlic in salted water to cover until tender and cool down in iced water. Remove the water and saute the garlic in olive oil in a hot pan. Dry garlic on paper and reserve. Heat oven to 70 C, place ham on non-stick bakery sheets and cook until crisp. Place mashed potato on a plate with the meat on top. Decorate with onions, tender garlic and crisp ham. |
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