'Chanfana de Cabra' or 'Chanfana de Borrego' is probably the most famous recipe as wdata pointed out.

I am not sure there are a lot of recipes for this type of meat as it is claimed.

Mostly it is either slow roasted in an oven or slow cooked in a stew with some variations on stew ingredients.

The main difference is in the longer cooking time and in preparing the meat.

Traditionally people remove the lymph nodes from certain areas under the legs and some of the nearby fat tissue. Otherwis this tissue will give a really unpleasant taste/smell to the cooked meat.