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1
Place the bone-in kid goat shoulder and ribs in a heavy braising vessel. Add the white wine, garlic, tomato, and herbs. Braise at a gentle simmer, covered, until the meat is completely fall-off-the-bone tender — the flesh should yield without resistance to light pressure and pull cleanly from the bone.
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2
Lift the meat from the vessel and pull it from the bones in substantial pieces. Discard the bones. Return the braising liquid to the heat and reduce until it is thick and gelatinous — a spoon drawn across the surface should leave a trail that fills slowly.
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3
Keep the reduced braising jus at a near-simmer. Dip each sheet of carasau into the hot jus for 15–20 seconds maximum. The bread should soften to a pasta-like pliability while retaining enough structure to hold its form when lifted. This is where the dish lives or dies: a sheet held too long disintegrates and the layers collapse; a sheet pulled too soon remains brittle and will not absorb.
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4
In a baking dish, lay the first softened carasau sheet as the base. Distribute an even layer of pulled kid goat meat over it, spoon a little of the reduced jus across the surface, and apply a layer of fresh Pecorino Sardo (or lu biancu). Repeat — softened carasau, meat, jus, fresh cheese — until all components are used. Finish with a final carasau sheet topped with the remaining reduced jus and the grated aged Pecorino across the surface. The cheese is the binding element; do not ration it between layers.
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5
Bake until the assembly is unified — the aged Pecorino on top has formed a cohesive, lightly coloured crust and the layers, when the dish is tilted, move as a single body. Rest before serving; the dish improves further if held overnight and reheated, covered, at 160 °C for 30 minutes.