It was supposed to be a pot-roasted portion of young goat leg. But I left it in the slow cooker on the high setting for too long with too much water.
But I salvaged it beautifully. I've been assembling a pot-luck soup, thus far it's been a can of potato & leek soup, a UHT pouch of minestrone & another of garden vegetable soup. It was lacking something, taste-wise.
The water the goat had overcooked it had cooled & gone to jelly. I scooped the small amount of fat off the surface and added the jellied stock to the soup, along with some finely chopped goat meat and a touch of vegetable stock powder.
It's a very thick & tasty soup now and the remaining meat will be served up in a lightly-cheesed-up peppery white sauce with a dollop of mustard.