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  • Roast leg of goat
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    with blue cheese, herb salad, hazelnuts and green kale.
    By Claus Meyer

    Roast leg of goat

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    Servings: 6

    PREPARATION:

     
    • 1

      Heat up a large frying pan to medium heat. Split the larger portions of meat, removing the fat and sinews. Season the pieces with salt and pepper and fry them for 3-4 minutes on each of the four ”sides”. Take the pan off the heat and let the meat rest, covered in the pan for 5 minutes while you make the salad.

    • 2

      Chop or crush the hazelnuts lightly and mix them with the washed and drained salad and herbs. Make a dressing with 3-4 tbsp of rapeseed oil, the kale juice, cider vinegar and season with salt and pepper.

    • 3

      Divide the salad on cold or warm plates, crumble the blue cheese over them and drizzle with the dressing. Slice the meat thinly at an angle and divide the slices on top of the salad.

    • 4

      Drizzle with a little more dressing and serve.

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  • Servings: 6

    PREPARATION:

     
    • 1

      Heat up a large frying pan to medium heat. Split the larger portions of meat, removing the fat and sinews. Season the pieces with salt and pepper and fry them for 3-4 minutes on each of the four ”sides”. Take the pan off the heat and let the meat rest, covered in the pan for 5 minutes while you make the salad.

    • 2

      Chop or crush the hazelnuts lightly and mix them with the washed and drained salad and herbs. Make a dressing with 3-4 tbsp of rapeseed oil, the kale juice, cider vinegar and season with salt and pepper.

    • 3

      Divide the salad on cold or warm plates, crumble the blue cheese over them and drizzle with the dressing. Slice the meat thinly at an angle and divide the slices on top of the salad.

    • 4

      Drizzle with a little more dressing and serve.

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