Stuffed goat from Samos

Wash the rack and salt and pepper well, inside out. 

Prepare the stuffingsauté the onions, spring and dry ones in the  ¾ cup of olive oil. 

Add the finely chopped offal, sauté and deglaze with wine. 

Add the dill, salt, pepper and the rice. 

Add the tomato paste and 1 cup of water and simmer until the rice absorbs all the liquids. 

Let the stuffing cool a bit and add the kefalotyri in cubes. 

As soon as the stuffing is cool you stuff the goat and sew it with a thick needle and cotton string keeping the stuffing in. 

Just before you close it completely, add 1 ½  cup water, shake it a little bit so it is evenly distributed and finish up sewing. 

Layer the potatoes around the goat, adding salt and pepper. Sprinkle all of the dish with a bit of oregano and the rest of the oil, cover the meat only, with the caul fat and add 2 cups of water in the tray. 

Cover the tray with aluminum foil and bake in a preheated overn at low heat (170 degrees) for 3-4 hours. 

Just before you turn the heat off remove the aluminum foil so that it browns and gets crispy.