A good recommendation for anyone who doesn't have the opportunity to grill on a spit.
Method
Dissolve the spice mixture in olive oil and spread the meat all over.
Between each portion of meat, a clove of garlic. Set aside.
Preheat the oven at 180 ⁰C
In one hull, lay down 2 layers of Federation vine leaves.
On top of the vine leaves, a layer of colorful peppers cut into strips.
Crumble the feta evenly over the peppers.
Then add the seasoned lamb/goat.
On top of the meat, pour the yogurt spoon by spoon in places.
Pour a pinch of lamb-goat-sheep mixture on top of the yogurt.
Cover with 2 layers of vine leaves.
Pour the lemon over the top vine leaves and then the olive oil so they don't burn.
Cover the casserole and bake in a preheated oven at 180 ⁰C for one hour and then at 160 ⁰C for about another 1.5 hours.
Ingredients
½ milk goat 2,800 g cut into portions (broken bone) without separating the meat portions.
90 g Grill Philosophy seasoning mix for lamb-goat-sheep (30 g for each kg of meat)
175 ml olive oil (60 ml for each kg of meat)
From 1 clove of garlic between portions of meat
1 kilo of colorful peppers in strips
300 g grated feta cheese
300 g whole sheep yogurt
Juice of one to two lemons 40-70 ml
Olive oil for the vine leaves
For the potatoes
For each potato
1 tbsp olive oil
1 sprig of rosemary
1 piece of lemon peel
Salt and pepper
For the yogurt dip:
200 g sheep yogurt
A little chopped parsley
The green part of a fresh, finely chopped onion
A clove of garlic on the grater
Zest of 1 lemon
Lemon juice to taste
A little olive oil
Salt and pepper
