Slow roast goat

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)

RECOMMENDED

White Bean and Cabbage Soup

 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.