Ellie's parents got some some local goat so I am preparing in a way Sean showed me a few weeks ago (we did lamb shanks that time).
I prepared a large mirepiox and placed lamb leg and back (?) in mirepiox and filled the shallow le cruset almost to the top, getting the goat to be about half submerge in mirepiox stock mixture. I then covered tightly with tin foil and we roasted for about 3-4 hours. Goat was soft and delicious, falling off the bone. I took the mirepiox stock mixture and blended it to form a light sauce for the meat and roasted potatoes.
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Location:Ocean City, MD
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