Preparation

After the young goat has been arranged and washed, it opens in half and spreads out, stuffing a stick from head to tail, and the other in the belly, forming a cross.
Step the garlic cloves in a mortar with salt and gindungo until they form a porridge.
Mix the oil well with the porridge and sprinkle all the kid.
Drizzle with the lemon juice and stay in this seasoning overnight.
On the day take it to the oven on a baking tray and cool off with white wine from time to time.
After staining, remove the tray from the oven and serve with Chips (sliced).

Ingredients

  • 3 dl of white wine
  • 1 young goat
  • gindungo q.s.
  • 10 cloves of garlic
  • juice of 2 lemons
  • 2 medium laurel sticks
  • 2 dl of olive oil
  • salt q.s.
  • 1 teaspoon of white pepper (fac.)