Goat in the roaster
Goat in the roaster
Main Dishes
DESCRIPTION
Its taste is a celebration for every Trikalian and every visitor. Everyday life required quick solutions. Holidays and festive occasions were special not only for what they signaled but also for the food that framed the table. The food had to follow the festive ritual.
Apart from the well-bred kids which fed on the tastiest herbs in the steep gorges and on the tops of our mountains, the cooking utensil was also part of the taste. Cooking in the roaster was done at a patiently slow pace. Whether on embers or in built-in ovens that blessed the food in their domes, the taste built up and become light as ether in the end!
INGREDIENTS
Half a goat, about 5 – 6kg (gigot, shoulder, ribs)
Salt
Pepper
5 – 6 tablespoons of butter
5 garlic cloves (optional)
1 cup of water
METHOD
Place the goat, which has been washed and wiped well (with paper or towel), in a large casserole. Brush it with butter, season with salt and pepper and add water. If we want, we can cut pockets with a small knife in the thickest points (gigot or shoulder) and put salt and pepper.
Add the garlic and cook with the roaster closed at 150 °C for 2 hours and 20 minutes. Then remove the lid and roast for another half an hour at 170 °C to brown off.
