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Roast goat leg with garlic and marjoram

Name: Roast goat leg with garlic and marjoram
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 2 kgs Goat meat, (1 leg) (Main); 1 tsp Chilli powder; 200 ml Olive oil; 1 Tbsp Brown sugar; 1 Salt & freshly ground pepper, to season; 2 Lemons, juiced and finely zested; 3 Bay leaves, fresh; 1 head Garlic; 12 Onions, pickling; 2 cups Red wine; 2 Tbsp Marjoram, or oregano, fresh, plus extra to garnish

120 min

for 6 people

Babiche Martens

Amanda Laird

Food writer

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2 kgs	Goat meat, (1 leg) (Main)
1 tsp	Chilli powder
200 ml	Olive oil
1 Tbsp	Brown sugar
1	Salt & freshly ground pepper, to season
2	Lemons, juiced and finely zested
3	Bay leaves, fresh
1 head	Garlic
12	Onions, pickling
2 cups	Red wine
2 Tbsp	Marjoram, or oregano, fresh, plus extra to garnish

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.