How to cook Goat Leg
1. Preheat the oven to 200°C. In a pan brown the onion lightly with 1 tbsp olive oil.
2. Mix the remainder of the olive oil, salt and garlic and onto goat meat. Place the meat into a deep oven dish with the browned onions, bay leaves and rosemary sprigs. Add the white wine, quartered potatoes and cover the dish with foil.
3. Place in the oven and leave for 1½ hours. Remove the foil after 1½ hours and cook for a further 30 minutes, or until nice and brown.
A nice way to cook goat leg
1.9kg goat leg
8 garlic cloves, quartered lengthways
1kg desiree potatoes, halved lengthways
1 lemon, quartered
100g greek fetta, broken into large chunks
2 tbsp olive oil
1 tbsp rigani
Bread, to serve
Preheat oven to 160°C or 140°C fan-force.
Place 2 long sheets of foil, slightly overlapping, on a large baking tray. Place a long sheet of foil across. Repeat with 3 sheets of baking paper.
With a sharp knife, make incisions in goat meat and push garlic into meat. Season leg and potatoes. Arrange potatoes in centre of baking paper. Top with goat, lemon and fetta. Drizzle with oil. Sprinkle with rigani. Fold back baking paper and pleat edges to seal. Fold back foil and scrunch edges to seal. Roast for 4 hours.
Serve with bread to mop up the juices.