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Just a line to let you know how much we love your goat meat. It is really delicious, we hope to order again.

Click Recipes for more (keep clicking to get back here!)

1 Goat Shoulder
1 Orange
1 rounded tablespoon chopped mint
1 large onion
1oz Margarine
1 standard egg beaten
4oz fresh white bread crumbs
1oz lard or dripping
1 level tablespoon plain flour
1/2 pint of water, meat or vegetable stock

1. Bone the goat. Prepare a moderate oven (350 deg F, Gas mark 4).

2. Scrub orange, then grate rind and squeeze juice.

3. Peel and roughly chop onion. Melt margarine in a small saucepan, add onion, cover and cook slowly for 5 to 10 minutes, until tender, but not browned. Add breadcrumbs, mint, orange rind, some salt and pepper and beaten egg; mix well together.

4. Spread stuffing in bone cavity and roll up. Tie securely with string.

5. Melt fat in a roasting tin. Place goat in centre of tin, baste with fat and cook in centre of oven for two hours.

6. Lift meat onto a serving dish, remove string and keep warm.

7. Strain most of the fat from tin, stir in flour and cook for 2 mins to brown. Add 1/2 pint water or stock and orange juice; bring to boil, stirring, and simmer for 3 minutes. Season to taste. Pour into a warmed gravy boat.

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