The Easter goat leg is a delicious dish typical of the Easter festivities in many regions of Italy. This dish involves the use of a goat leg, new potatoes, carrots, pearl onions, and a selection of aromatic herbs to flavor the meat. Its preparation takes some time, but the final result is a succulent and flavorful dish, perfect for sharing with family during Easter lunch.
Place the leg in a baking dish
Salt it, pepper it, and sprinkle it with chopped rosemary, sage, and garlic
Drizzle it with oil and cook in a preheated oven at 180 degrees for about an hour, basting the meat with its sauce every now and then
Meanwhile, peel the potatoes and cut them into cubes
Clean the carrots and cut them into sticks
Peel the pearl onions and leave them whole
Boil the vegetables separately, ensuring they are slightly undercooked
Put them in the baking dish with the goat and finish cooking
Cut the leg into pieces and arrange them on the serving plate with the vegetables around it
Sprinkle with chopped parsley
Accompanying wines: Foianeghe VdT Del Trentino Chianti Classico DOCG Cirò 'Riserva' DOC
Oven
Pan
Cutting Board
Knife
Store leftovers in the refrigerator for a maximum of 2 days.
The Easter goat leg is a traditional dish that is prepared during the Easter festivities in many regions of Italy.
Italy
| Energy (kcal) | 85.91 |
| Carbohydrates (g) | 6.2 |
| of which Sugars (g) | 2.3 |
| Fat (g) | 2.35 |
| of which Saturates (g) | 0.72 |
| Protein (g) | 9.83 |
| Fiber (g) | 1.04 |
| Sale (g) | 0.07 |
