Goat is served in southern Spain—small pieces on a skewer—heavy on the garlic. Little song birds, too.
Way back decades ago, I enjoyed dinner at El Tio’s.
We were seated outdoors where we watched a chef look after a full rib cage of goat that was rotating over a wood fire pit.
Two young men appeared from the kitchen and lifted the ribs over to a stainless steel band saw where two rib chunks were sawed off and placed on dinner plates.
I can still hear the band saw zipping through the ribs...