Radimovice Easter Goat

Last Updated on October 27, 2024

Roasted goat’s back and rump.

Ingredients:

goat loin and rump 100 g butter 50 g butter bacon 5 dl meat broth 1 dl of natural white wine 3 tbsp light butter roux 1 tbsp lemon juice 2 pcs yolks speck of lemon zest salt

Procedure:

1. Roast the salted hind and rump of the goat, basting occasionally with stock, until tender in butter and diced bacon
2. Remove and cut the meat
3. Add the rest of the stock, wine, egg yolks, roux, season with lemon and salt if necessary
4. If the sauce happens to curdle, blend it before serving.

Note:

For the preparation of the roux, see recipe: Gravy.