||In a pan place the extra virgin olive oil, the garlic cut in half and the sprig of rosemary and fry the garlic; then add the goat cubes.
||Brown over high heat on all sides. At this point faded with white wine, add salt and cook over low heat with the lid on for about 30min. When the goat is cooked and tender remove the sprig of rosemary. In a bowl beat the eggs, add the grated pecorino cheese.
||Add the juice of half a lemon and pour this mixture on the cooked goat. Stir well to distribute the sauce and cook the egg.
||Serve the goat, cheese and eggs at once.