1 goat 8-10 kilos
1 kilo of rice (Carolina)
1 lamb or goat’s pluck (liver pieces)
Wash the goat and spread salt and pepper all over (also inside). To prepare the stuffing, boil the liver (chopped in small pieces) and wash well, then sauté. Add rice, salt, pepper and stir. Pour 3 glasses of water and simmer for a while. Stuff the goat and stitch it tightly. Cut vineyard sticks and wash well. Place them on the bottom of the pot until it is covered. Then put the goat in and add one glass of water. Cover with parchment paper and then its lid. Cook in a traditional-style oven all night.