A dish that is sure to wow at the dinner table- it’s rustic and real secret meat business!


  • Goat

  • Baby goat, flattened

  • 1 ½ cup olive oil

  • 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


  • 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.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 745kj
  • Fat Total 59g
  • Saturated Fat 6g
  • Protein 3g
  • Carbohydrate 51g
  • Sugar 38g
  • Sodium 725mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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