Have you been goat hunting for the national competition? Try this recipe!
3 September 2023
By Dariush Lolaiy, Head Chef of Cazador
3kg bone in goat leg
1 Tablespoon fine salt
4 cloves garlic, minced
Juice of a lemon
80g tomato paste
70ml extra virgin olive oil
80g harissa paste
2 onions, sliced
1 carrot, roughly sliced
2 sticks of celery, roughly sliced
Rub goat leg with fine salt, garlic and lemon juice. Leave for 5 minutes while you prepare the other ingredients. Mix tomato paste, harissa paste and 40ml of olive oil together to form a paste. Rub the tomato harissa mix all over the leg.
Spread the onions, carrot, celery on the base of a roasting tray, toss with a little olive oil, and pour 50ml of water into the base of the tray. Place the marinated goat leg onto the vegetables in the tray.
Roast in a preheated oven at 200 for 20 minutes. Turn the heat down to 160 and finish roasting for another 1-1.5 hours (approximately 15 minutes for every 500g).
Remove the tray from the oven and cover loosely with foil to rest for 20 minutes before carving.
Serve with roasted potatoes and seasonal greens of your choice.