Testarelle d’Abbacchio e Teglia di Carne di Agnello e Capretto (Lamb and Goat)

Preheat the oven to 350°F (175°C).

Season the lamb and kid goat with salt and black pepper.

Heat olive oil in a large roasting pan over medium heat.

Sear the meat until browned on all sides, about 5-7 minutes.

Remove the meat and set aside.

Add chopped onions, carrots, and celery to the pan; sauté until softened, about 5 minutes.

Add minced garlic, rosemary, thyme, and bay leaves; cook for 1-2 minutes until fragrant.

Deglaze the pan with white wine, scraping up any browned bits.

Return the meat to the pan and add diced tomatoes and potatoes.

Cover the pan with a lid or foil and transfer to the oven.

Roast for 1.5 to 2 hours, until the meat is tender.

Check occasionally, adding water if the liquid level is low.

Remove the lid for the last 30 minutes to allow browning.

Once cooked, remove from the oven and let rest for 10 minutes.

Garnish with chopped parsley before serving.

Spice Level:

Allergens