Suckling goat with rosemary is a delicious dish typical of Italian cuisine. This recipe calls for slowly cooking the leg of suckling goat together with potatoes, lemon juice, rosemary and olive oil. The delicate flavor of the meat pairs perfectly with the aromatic herbs, creating a succulent and fragrant dish.
Rub the leg of suckling goat generously with salt and pepper, prick it here and there, and let it marinate the night before in a large container with olive oil, lemon juice and rosemary.
In the morning drain well, sprinkle with rosemary leaves and add the peeled potatoes cut into cubes.
Place it on an oiled baking tray and roast in a hot oven for 40–45 minutes, occasionally basting with the marinade liquid.
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Italia
| Energy (kcal) | 135.64 |
| Carbohydrates (g) | 4.16 |
| of which Sugars (g) | 0.41 |
| Fat (g) | 7.51 |
| of which Saturates (g) | 1.62 |
| Protein (g) | 12.81 |
| Fiber (g) | 0.56 |
| Sale (g) | 0.05 |
