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Recipes
Meat
Goat

Lynn's Leg of Goat

1 lb/455 g leg or shoulder of goat, off the bone
12 stoned black olives
a few button onions or 1 onion peeled and sliced
 seasoning
1 onion
1 carrot
1 celery stalk
4 cloves of garlic (or more, to taste)
1/2 pt/280 ml dry white wine
1/8 pt/70 ml extra virgin olive oil
1 sprig of rosemary or lavender
1 bay leaf thyme or oregano

Peel and chop the vegetables and put them in a saucepan with the wine and olive oil.
Bring to the boil and simmer for 2-3 minutes. Remove from the heat and allow to cook down.
 Meanwhile dice the meat and put it in a bowl with the herbs. Pour over it the cooled marinade,
 cover and refrigerate overnight. Drain the meat from the marinade.
Wipe it dry and fry it all over in a flame-proof casserole to brown it. Add the olives and a
 few small onions (or sliced onion) if you like, and strain the marinade over it.
Simmer or cook in a low oven until the meat is tender.

Carve and serve with fresh pico de gallo
             

The difficulties, hardships and trials of life, the obstacles... are positive blessings. They knit the muscles more firmly, and teach self-reliance.

- William Matthews