One Goat roast shoulder or leg 2-3 onions, cut into slices 4-5 cloves garlic, minced or put through a garlic press (Or 2 tsp garlic powder)   Put the goat roast, onions and garlic in the crock pot and cook on high for about 2 ½ hours, or cook on low for about 4-5 hours. This could also be cooked in about 1 ½ hours in a tightly sealed casserole dish in the oven at 350.   Serve with mint jelly, if desired. For a real “Eastern” meal, serve with millet and a salad or stir-fry vegetables, along with some yogurt or kefir to top it with.   Cooked Millet

2 c. water
1 c. millet
1 tbsp. butter
1/4 to 1/2 tsp. salt

Bring water to a boil. Add millet, butter, and salt. Return to boil, stirring frequently. Cover and simmer over medium-low heat for 15 minutes. Water should be absorbed and millet will be fluffy. If the millet is too “soggy” for your taste, use less water.

 

Millet leftovers can be used in a cold salad wonderfully. Double this recipe, toss the leftover millet with your leftover salad or stir-fry vegetables and dress with an olive oil vinaigrette and lunch is made for the next day. Leftover goat (or whatever meat you want) can also be added to the “salad.”