Slow cooked goat legs
Ingredients
- 1 leg of goat (1kg)
- 2 carrots
- 2 onions
- 2 bay leaves
- olive oil
- ½ a bunch of fresh rosemary (15g)
- 4 cloves of garlic
- 9 anchovy fillets
- 1 bottle tomato passata
- 500 ml stock of your choice
- Salt and freshly ground black pepper to taste
Instructions
- 1 1. Preheat the oven to 160°C.
- 2
Roughly chop the celery, carrots and onions, place into a roasting tray together with the bay leaves.- 3
2. With a sharp, pointed knife, pierce the skin at an angle 6 or 8 times at random around the meat, then open up the incisions by poking your fingers down them to make a bit of space. Push a little rosemary, a couple of slices of garlic and an anchovy fillet into each hole- 4
3. Rub the lamb all over with olive oil, sea salt and black pepper.- 5
4. Place the goat on top of vegetables in the tray, add the stock and passata, cover with foil and cook covered until tender- 6
This recipe also works very well in a slow cooker. - 2