Africola's Goat Baked In Hay by Duncan Welgemoed

Africola's Goat Baked In Hay by Duncan Welgemoed


Preparation Time: Cook Time:

Ingredients / serves 4

  • 1 leg of goat, bone-in, approx. 1.2kg
  • Several large handfuls of clean, sweet smelling hay
  • 150 g soft unsalted butter
  • 2 cloves garlic, peeled and crushed
  • 2 tbsp rosemary, chopped
  • 2 tbsp ground coriander seeds
  • 3 tbsp fresh marjoram
  • Sea salt and freshly ground black pepper, to taste

Method

1.
Put the hay in a large bowl or clean bucket, soak it in cold water for 20 minutes or so, then drain.
2.
Heat the oven to 220C/gas mark 7. In a small bowl, combine the soft butter, marjoram, coriander seeds with the garlic, rosemary and some salt and pepper.
3.
Now take a large roasting dish into which the goat leg will fit and line the base of it with two-thirds of the hay. Smear the flavoured butter all over the leg and place it on top of the hay. Lay the remaining hay on top of the joint, then pack it around the meat (bring some up from the sides of the dish), so that the entire leg is encased in a roughly even layer of hay. Cover the dish with a close-fitting lid, or cover tightly with foil.
4.
Roast for an hour and a half, remove from the oven, leave to rest for 20 minutes, then uncover. Carefully scrape away the hay, and the meat is ready to carve.

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Africola's Goat Baked In Hay by Duncan Welgemoed

Africola's Goat Baked In Hay by Duncan Welgemoed
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