• Cut the brisket slices in half using a heavy knife.
• Season the goat brisket with salt and herbs. You can also use a dry rub.
• Allow the brisket to rest overnight in the refrigerator for the best flavor.
• Put the brisket and water into a baking pan and cover with foil. Bake until the meat is tender and removes from the bone when pierced with a fork, about 2 hours.
• Allow the brisket to cool to make removing the meat easier.
• Pour the cooking liquid into a bowl and cool. Remove the fat and save for another purpose. Add any liquid to the cooked ribs after picking the meat to make goat stock.
• Remove the meat and cut into large bite-sized pieces. Remove extra pieces of fat and save the bones for making stock (optional).

Yogurt

• Mix the yogurt with the garlic and lemon juice. Adjust the seasoning for salt and reserve.

Rice

• Cover the rice with water, add a pinch of salt, cover and cook until the rice is tender, about 22 minutes.
• Heat a tablespoon of the reserved goat fat and brown the pieces of lamb until golden. Add more fat if the pan gets dry. Remove the meat to a plate, then cook the vegetables in the pan until tender. Add the goat meat back to the pan with the turnip greens.
• Add the rice and scallions, toss to combine, double check the seasoning for salt and adjust as needed, then toss in the basil leaves, mound into a bowl and serve. It's great with a fried egg and dashes of hot sauce.