Roasted Goat with Potatoes and Onion | Saveur

Name: Roasted Goat with Potatoes and Onion | Saveur
Ingredients: 3 1 ⁄ 2 lb. bone-in goat leg and ribs, cut into large (3-inch) pieces by a butcher; 1 1 ⁄ 4 tsp. kosher salt, or more as needed; 1 ⁄ 4 tsp. freshly ground black pepper; 1 ⁄ 2 cup extra-virgin olive oil, divided; 2 3 ⁄ 4 lb. russet potatoes, peeled and cut into large chunks; 1 ⁄ 2 large onion (7 oz.), thinly sliced (2 cups); 5 garlic cloves, peeled; 2-3 tbsp. chopped sage leaves

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This slow-roasted Cretan goat dish is traditionally made in a clay vessel on a wood-fired oven, but a heavy pot or Dutch oven will work just as well.

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Ingredients

3 1⁄2 lb. bone-in goat leg and ribs, cut into large (3-inch) pieces by a butcher
1 1⁄4 tsp. kosher salt, or more as needed
1⁄4 tsp. freshly ground black pepper
1⁄2 cup extra-virgin olive oil, divided
2 3⁄4 lb. russet potatoes, peeled and cut into large chunks
1⁄2 large onion (7 oz.), thinly sliced (2 cups)
5 garlic cloves, peeled
2-3 tbsp. chopped sage leaves