Roast leg of Goat

Serves 4

Ingredients:

Whole leg of goat, boned

Method:

Roll the leg of goat and tie with butchers’ string (your butcher might do this for you) and brine for 12 hours in a 2% solution (2g of salt per 100g of water, dissolved – make enough to cover the whole joint). Remove from the brine and allow to air dry for 2-3 hours.

In a hot pan, brown the meat on all sides and place in a roasting tin. Roast in the oven at 160 degrees for 4 hours, then leave to rest for 30 minutes before serving. Use the roasting juices to make a delicious gravy.

Clockwise from right: Greens get the fancy festive treatment; locally foraged pieces added to the garden’s natural feel; the roast leg of goat was a welcome change. Bottom left: A fairytale feast among friends.