Bulgarian 
Goat meat cooked
Clean the meat from the skin and the veins. Soak it into water with 1 soup spoon vinegar, salt, bay leaf and black pepper and leave it for 4 hours. Then dry the meat and put it into a tray. Smear it well with the olive oil and rub it with the spices. Chop the mistletoe, the parsley and the green onion and put them in the tray. Then pour the water and the white wine. Cover it with a metal foil and put it in a preheated oven at 200°С/390°F for 2 hours and 30 minutes. Then remove the foil and roast for another 30 minutes at 180°С/360°F until a golden crust forms.