- a goat 8-10 kg
- 1kg parboiled rice
- all the viscera and lungs of the goat
- 2 dry onions chopped
- 2 spring onions chopped
- 2 cups of dill
- 2 cups of fennel chopped
- 1 small glass of white whine
- 2 cups of olive oil
- 2-3 sprigs of rosemary
- 3 cups of water for the oven tray
- 4-5 cups hot water for the rice in the stuffing
- Salt to taste and some black pepper
- the juice of 2 lemons
Ask the butcher to cut off the hind legs of the goat –at an angle so that we can later sew the belly. Wash the meat and let it dry well. Prepare the stuffing as follows: Cut the viscera and lungs into small pieces, wash with water and vinegar and then again with water. Fry them with a cup of olive oil.
In another pan, heat the rest of the olive oil, add the chopped onions and then the rice so they get sautéed. Add the fried viscera, then the wine and stir for a few minutes. Add the hot water, let it boil for a minute and then remove from fire to cool. Add the rest of the ingredients to the mixture and prepare the goat.
Sprinkle some salt and pepper in and outside the goat, sew the neck area, place the stuffing into the belly and sew it sealed.
Add the water into the oven tray with the meat, sprinkle some olive oil and the lemon juice on the meat, then the rosemary on top and cover the whole tray with aluminum foil. Turn the oven on at 250o C and let it roast for an hour. Then turn it down to 180o and let it cook for about 6-7 hours.
Do not uncover the goat but check occasionally if more water is needed in the tray.