Roast goat leg with garlic and marjoram
Photo by Babiche Martens
- Place the goat leg in a roasting dish. Whisk the olive oil with seasoning, sugar, chilli, lemon juice and zest. Massage over the entire leg then cover and marinate for at least 3 hours.
- Preheat oven to 170C. Tuck the bay leaves underneath.
- Separate the garlic bulb into cloves and peel. Peel the onions. Place all around the goat then pour over the wine and scatter over the marjoram.
- Roast for 2 hours and let rest, covered, for 30 minutes before serving. Serve with salad, Turkish bread and yoghurt or a green vegetable and a pumpkin mash.