cooking roman goat?

[petrinus]

so the sauce is reduced thickened nicely after i added some more of the same herbs and spices, a lil red wine and some cane sugar and boiled it down....i cooked pasta in the sauce as i was boiling it(saved some space and turned out well, naturaly flavored even....i then reduced the heat added the goat which i trimmed and its now warmming til the wife gets home....and tastes great, some of the smaller pieces of goat meat are a lil tuff and grissly however the chops arent too shabby

serve with a glass or two or ten of cabernet/shiraz and violla!