Braised Goat with Rosemary, Tomatoes and Wine

Kid or young goat is a much underappreciated meat in the UK. The texture of its pale flesh is not unlike milk-fed veal or spring lamb, while the flavour is slightly stronger. The prime cuts, such as saddle and leg, are good for roasting or grilling. Treat them as you would lamb. The neck and shoulder, or even a whole small animal, are delicious slowly roasted with wine and aromatics. This casserole makes good use of the cheaper cuts.