Stuffed back of Goat

Ingredients

• ½ of a goat’s back (about 3kg)
• Caul fat to cover goat's back
• ¼ cup olive oil
• 1 tbsp paste of sun-dried tomato
• 2 small tomatoes cut into 4
• 2 spring onions
• 2 large vine leaves and vine shoots
• Salt
• Pepper
• ⅓ cup olive oil
• 2 onions, finely-chopped
• 6 spring onions, finely-chopped
• 3 cloves garlic, finely-chopped
• ½ pluck, kidneys and sweetbreads, scalded and finely-chopped
• 500g intestines, scalded and finely-chopped
• Peel of ½ lemon
• 400g Carolina rice
• 1 cup sweet muscat wine
• 1 tbsp tomato paste
• 1 small bunch parsley, finely-chopped
• ½ bunch fennel, finely-chopped
• ¼ bunch spearmint, finely-chopped
• ½ tsp allspice, ground
• ½ cinnamon stick
• 6 grains allspice
• 2 bay leaves
• 1 pack-needle
• Fireproof thread or 3-4 toothpicks