Traditional Bulgarian Roasted Young Goat (Ярешко печено)
Традиционно ястие · Bulgarian
A classic Bulgarian dish featuring tender young goat, slow-roasted with aromatic herbs and vegetables until fork-tender and deeply flavorful. This recipe emphasizes traditional preparation for an authentic taste.
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Съставки
- Young goat meat1.5 kg
- Potatoes500 g
- Carrots200 g
- Onions2 medium
- Garlic4 cloves
- Fresh rosemary2 sprigs
- Fresh thyme2 sprigs
- Dry white wine150 ml
- Olive oil3 tbsp
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Preheat oven to 160°C (320°F).
- 2
Cut the young goat meat into large chunks. Peel and chop potatoes, carrots, and onions into bite-sized pieces. Mince garlic.
- 3
In a large roasting pan, toss the goat meat with olive oil, salt, pepper, minced garlic, rosemary, and thyme.
- 4
Add the chopped vegetables around the meat. Pour in the white wine and a little water.
- 5
Cover the roasting pan tightly with foil.
- 6
Roast for 2.5 to 3 hours, or until the goat is very tender. Remove foil for the last 30 minutes to allow browning.
- 7
Let rest for 10 minutes before serving.
