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Ithican slow-roasted island goat with fresh oregano
Serves 8 Starters and mains
Ingredients
- 1.4kg kid goat shoulder, bone in and shankless
- 8 garlic cloves, 2 finely chopped, 6 left whole
- 25g fresh island oregano (or any fresh oregano)
- 250ml lemon juice
- 250ml extra virgin olive oil, plus extra for drizzling
- 500ml chicken stock
- 1kg potatoes, peeled and sliced 2cm thick
Method
Preheat the oven to 200C/180C fan/Gas 6. Smother the goat shoulder with the chopped garlic and season with salt and black pepper. Form a bed in a roasting tin with half the oregano and the whole garlic cloves. Place the goat shoulder on top. Drizzle with lemon juice and half the olive oil.
Cover the tin with foil and roast for 30 minutes. Reduce the oven to 150C/130C fan/Gas 2 and add the stock to the roasting tin. Cook, covered, for a further 31⁄2-4 hours, turning halfway, until the goat is very tender. Remove the foil and increase the oven temperature to 180C/160C fan/Gas 4 for the last 20 minutes to colour the meat.
Remove the goat from the tin, cover with foil and keep warm.
Place the potatoes in the same roasting tin and drizzle with the remaining oil. Season and return to the oven at 180C/160C fan/Gas 4. Roast for 40 minutes, turning halfway through the cooking.
Serve the goat with the roasted potatoes and pan juices, garnished with the remaining oregano and extra virgin olive oil, if you like.
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