John Cesters Poultry & Game Meat

Venison & Game Meat Melbourne

Greek Style Baby Goat

by

Ingredients

Goat

  • SMBEpisode8_SHOULDER_OF_GOAT1 ½ cup olive oil
  • Baby goat, flattened
  • Juice of 4 lemons
  • 2 head garlic, peeled, roughly chopped
  • 1 bunch rosemary
  • 1 cup white wine
  • ¼ cup cider vinegar
  • 1 bunch thyme
  • ½ cup honey
  • Salt & pepper

  • Veggies

  • 1 onion, finely sliced
  • 5 potaotes, cubed
  • 3 bay leaves
  • 1 ½ cup stock, chicken or beef
  • ¼ cup oil

  • Garnish

  • 1 red onion, finely sliced
  • ½ bunch flat leaf parsley, roughly chopped
  • ½ cup red wine vinegar
  • ½ bunch coriander
  • Juice of 2 lemons
  • 2 tbs baby capers
  • Extra-virgin olive oil
  • Salt

Method

  1. Preheat oven to 160C.

  2. In a large oven tray make some incisions into the goat with a sharp knife. Season with plenty of salt and pepper. Sprinkle over fresh rosemary, thyme and garlic pieces. Pour over lemon juice, wine, vinegar and honey. Drizzle liberally with olive oil.

  3. Roast in the oven for 1 to 1 ½ hours, basting the meat every 15 minutes with the juices from the pan until meat is tender and falling off the bone.

  4. Meanwhile, in a oven proof baking tray, arrange the onion, potatoes and bay leaf. Pour over enough stock to cover onions. Drizzle with olive oil and a good pinch of salt and pepper. Transfer baking tray to oven for 40 minutes to 1 hour or until potatoes are golden and crispy.

  5. For the garnish, combine all ingredients, gently toss and serve with fresh lemon.

(Adrian Richardson, 2013)