Pancetta-wrapped goat (capretto alla Marchigiana)

Instructions

1. Trim off all visible fat from the goat meat and cut it into 12 even pieces. Place the meat in a bowl and add half the wine and 125 ml (4 fl oz/½ cup) water. Leave the meat to soak for 30 minutes, then drain and pat off all the excess liquid with paper towel.
2. Preheat the oven to 170°C (340°F).
3. Drizzle the olive oil over the base of a baking dish that will fit the goat snugly in a single layer. Wrap each piece of meat in a slice of pancetta or bacon and place in the dish. Scatter on the chopped sage, bay leaf and rosemary, then add salt and pepper to taste. Bake for 10 minutes. Remove from the oven and add 3 tablespoons of stock and 3 tablespoons of wine to the dish, then return to the oven and increase the heat to 180°C (350°F). Bake for another 10 minutes.
4. Meanwhile, break the bread into coarse crumbs using a mortar and pestle, or whiz briefly in a food processor. Mix with the garlic and parsley and set aside.
5. Remove the goat from the oven and drizzle the remaining wine and stock over the parcels. Scatter on the breadcrumb mixture and return to the oven for a final 10 minutes.
6. There will probably be quite a lot of juices left in the dish, particularly if you have used finer breadcrumbs. If so, remove the parcels from the dish and cover with foil to keep warm. Pour the juices into a small saucepan and simmer until reduced and thickened. Spoon the sauce over the warm parcels and serve.