Mike Eggert’s rare roasted saddle of goat cooked in ashed bread crust, roast beetroot and blackcurrant
PREP TIME: 30 minutes COOK TIME: 40 minutes + 30 minutes resting
1 saddle of baby goat, bone in, weighing about 1–1.5 kg 4 large purple beetroot 3 tbs apple cider vinegar 1⁄2 bunch thyme 200 ml fresh blackcurrant juice 1 lemon 1 tbs white soy sauce
750g plain flour 600g table salt 50g ash 750ml water
Preheat the oven to 200C. Make the ash dough by mixing the flour, salt and charcoal together in a large bowl. Add in 2 cups of the water and mix well. If it is too dry add in the extra water to form a firm dough. Transfer the dough to the bench and knead until the dough becomes smooth. Wrap in cling wrap and place in the fridge for half an hour. Roll the ash crust out on a well-floured bench until it is 1cm think. Season the goat with pepper and place in the centre of the dough and wrap it up, pinching together the sides and any cracks so that the goat is completely sealed inside. Carefully lift the parcel and place on a baking tray lined with baking paper. Cook for 40 minutes until the crust becomes hard and begins to colour. Stick a thermometer through the crust, making sure you pierce the goat. The internal temperature should be 55-60C. Leave to rest for 30 minutes. Roast the beetroot by rolling them in apple cider vinegar, salt, pepper and a splash of olive oil. Wrap each beetroot in aluminium foil, tip a little of the vinegar mix over each, seal. Roast in the oven for 30 minutes, until the beetroot is soft enough to skewer. Let the beetroot cool a little before unwrapping and rubbing the skin off (you may want to wear gloves for this job to avoid getting purple hands) the skin should slide off easily. Cut the beetroot into thick slices. Reduce the blackcurrant juice by half, add in the white soy and lemon juice. To carve the goat saddle, carefully tap on the ash crust to break it open. Discard the crust. Slice along the ribs to cut the loin away from the bone. Slice the goat into pieces, serve with beetroot and blackcurrant dressing.