Roast goat made easy as long as you go slow and follow Angela's recipe! Try an alternative to roast lamb or beef and be surprised.
Slow roast goat
Ingredients
1 leg or shoulder of goat (or lamb)
10 bay leaves
Dried Greek oregano
lemon juice and extra virgin olive oil
1 cup white wine, water or stock (or enough for the liquid to be 2cm deep in pan)
Method
In a small bowl add the oregano, salt and pepper and rub the meat with the mixture.
Place the goat in a baking dish, drizzle with the lemon juice and olive oil. Scatter the bay leaves around the meat. Add wine (water or stock or combination) to 2 cm depth in the pan and cover with baking paper and then 2 layers of foil. Bake at 170C for 3 to 4 hours. If using fan forced oven reduce heat to 160C.
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