Slow roasted leg of goat
You can use this 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 chilli powder), 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
- 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!
- Overlap a couple of pieces of cling film on your worktop, large enough to place your goat leg on with room to spare.
- Take out your goat leg, pat dry then place in the middle of the cling film.
- 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.
- 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.
- Pop in the fridge to marinate overnight.
- Take the goat leg out the fridge and allow to come to room temperature.
- 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!).
- Cut a piece of baking paper for the inside of the roasting tray, and place on top of the goat leg.
- Cover the roasting tray with 4 layers of tin foil, ensuring the tray is well sealed.
- Cook for 6 hours at 140℃.