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Slow roasted leg of goat

You can use this method for lamb, mutton or goat.


  • Goat leg, ~3kg
  • Natural yoghurt, 500g
  • Olive oil, 2 tbsp
  • Ground cumin, 1 tbsp
  • Sumac, 1 tbsp
  • Chilli flakes (or ground chilli), 1 tbsp
  • Ginger, 2 inches, peeled and grated
  • Garlic, 1 bulb, bashed up in a pestle and mortar
  • Coriander, good handful, chopped fine
  • Parsley, good handful, chopped fine
  • Lemon, 2, juiced
  • Salt + pepper


  1. Take a large bowl and add the yoghurt, olive oil, cumin, sumac, chilli flakes, ginger, garlic, coriander, parsley and lemon juice. Season generously with salt and pepper then stir well!
  2. Overlap a couple of pieces of cling film on your worktop, large enough to place your goat leg on with room to spare.
  3. Take out your goat leg, pat dry then place in the middle of the cling film.
  4. Pour the marinade over the goat leg then use your hands to rub in the marinade, taking care to get the marinade into all the nooks and crannies.
  5. Carefully take in the sides of the cling film and fold over the goat leg. Take some more cling film and wrap the goat leg tight.
  6. Pop in the fridge to marinate overnight.
  7. Take the goat leg out the fridge and allow to come to room temperature.
  8. Remove the cling film and place the goat leg in a deep roasting tray (squeeze out any remaining marinade from the cling film into the roasting tray!).
  9. Snug a piece of baking paper directly over the goat leg.
  10. Cover the roasting tray with 4 layers of tin foil, ensuring the tray is well sealed.
  11. Cook for 6 hours at 140℃.