Lamb or goat in one tray

Lamb or goat in one tray

By
From
Nuovo Mondo
Makes
6
Photographer
Alan Benson

Unlike precise modern cooking, the quantities in this recipe are purely indicative, which is the beauty of this dish. It is about intuition, not precision.

Ingredients

Quantity Ingredient
2kg lamb or young goat shoulder, cut into chunky pieces
10 garlic cloves, left whole and unpeeled
10 tomatoes, skinned, seeded and chopped
1 sage
extra-virgin olive oil, for cooking
salt and freshly ground black pepper
100g grated pecorino cheese
fresh breadcrumbs
1 dry white wine

Method

  1. Preheat the oven to 170°C. Line a roasting tin large enough to hold all the meat with baking paper.
  2. Arrange the meat on the tray and scatter over the garlic, tomato and sage. Pour in the wine, 2 glasses of water and drizzle a good slurping of olive oil over the meat. Season generously with salt and pepper and sprinkle the pecorino and breadcrumbs on top. Cover the tray with baking paper, then with foil.
  3. Arrange the meat on the tray and scatter over the garlic, tomato and sage. Pour in the wine, 2 glasses of water and drizzle a good slurping of olive oil over the meat. Season generously with salt and pepper and sprinkle the pecorino and breadcrumbs on top. Cover the tray with baking paper, then with foil.
  4. Serve with roasted potatoes, and greens. I like bitter greens cooked in more garlic and a little dried chilli.

Stefano:

  • This is simple food from yesteryear, when nothing was wasted and protein was precious, whether it came from the neck or the butt. Meat on the bone was mixed irrespective of where it came from and you cooked it slowly until tender. Cooking times can vary a lot, depending on the age and quality of the animal. I prefer younger carcasses for this purpose, especially if dealing with goat. Tender spring lamb is also delicious. You can purchase the shoulder for this dish if you do not care for the entire animal. You would need a big party for that.
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