Greek slow roasted goat
1.9kg goat leg
8 garlic cloves, quartered lengthways
1kg desiree potatoes, halved lengthways
1 lemon, quartered
100g greek fetta, broken into large chunks
2 tablespoons olive oil
1 tablespoon rigani (see Note)
Bread, to serve
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Long sheets of foil and baking paper.
Preheat oven to 160°C or 140°C fan-force.
Place 2 long sheets of foil, slightly overlapping, on a large baking tray. Place a long sheet of foil across. Repeat with 3 sheets of baking paper.
With a sharp knife, make incisions in goat meat and push garlic into meat. Season leg and potatoes. Arrange potatoes in centre of baking paper. Top with goat, lemon and fetta. Drizzle with oil. Sprinkle with rigani. Fold back baking paper and pleat edges to seal. Fold back foil and scrunch edges to seal. Roast for 4 hours.
Serve with bread to mop up the juices.
Rigani is Greek oregano.
Kleftiko is lamb slow-baked on the bone, originally in a pit oven. The term Kleftiko means “in the style of the Klephts”. The Klephts were bandits of the countryside who, not having flocks of their own, would steal lamb or goat and cook the meat in a sealed pit to avoid the smoke from being seen.
Author: Lucy Nunes Image credit: Andrew Young Publication: Taste.com.au