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Roasted Baby Goat Leg

This was our first dish from the baby goat we had picked up from Island Family Farm, and we got it just a few days after it went to slaughter. In fact, it had never been refrigerated before, and I don’t know if that had an effect on how tender and juicy the meat was. I roasted this like I would roast a lamb shank – very simply with Mediterranean herbs – and Todd made some wonderful, smoky black lentils and carrots and a garden salad with an orange/lemon vinaigrette.

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