Braised Goat Rump with White Wine

Name: Braised Goat Rump with White Wine
Ingredients: 3 cups of dry white wine; 5 cloves of garlic; 2 tablespoons of salt; Pound cake to taste; 2 cups of water; 5 sprigs of rosemary; 1 goat rump (2.5 kg); 6 slices of bacon; 2 tablespoons of olive oil for brushing; 6 Sicilian lemons cut in half; Fresh thyme for garnish

1
3 cups of dry white wine
2
5 cloves of garlic
3
2 tablespoons of salt
4
Pound cake to taste
5
2 cups of water
6
5 sprigs of rosemary
7
1 goat rump (2.5 kg)
8
6 slices of bacon
9
2 tablespoons of olive oil for brushing
10
6 Sicilian lemons cut in half
11
Fresh thyme for garnish

Ingredients

1
3 cups of dry white wine
2
5 cloves of garlic
3
2 tablespoons of salt
4
Pound cake to taste
5
2 cups of water
6
5 sprigs of rosemary
7
1 goat rump (2.5 kg)
8
6 slices of bacon
9
2 tablespoons of olive oil for brushing
10
6 Sicilian lemons cut in half
11
Fresh thyme for garnish

Directions

1
In a blender, blend the white wine, garlic, thyme, salt, and rosemary to obtain a homogeneous mixture
2
Season the goat rump with the tempering liquid
3
Arrange the slices of bacon on top of the goat rump and cover with aluminum foil
4
Place in a moderate oven (180°C), preheated, for two hours
5
Remove the aluminum foil and the slices of bacon, leaving them in the baking dish, and bake for another hour
6
Preheat a griddle with olive oil, place the lemon halves with the cut side facing down to slightly char
7
Arrange the lemons around the goat rump and garnish with fresh thyme.