Preheat oven to 160C.
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.
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.
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.
For the garnish, combine all ingredients, gently toss and serve with fresh lemon.
(Adrian Richardson, 2013)