Greek slow roasted goat

Also known as kleftiko (see note), this slow roasted goat dish tastes sensational with Mediterranean flavours.

Equipment

• Long sheets of foil and baking paper.

Ingredients

• 1.9kg goat leg
• 8 garlic cloves, quartered lengthways
• 1kg desiree potatoes, halved lengthways
• 1 lemon, quartered
• 100g greek fetta, broken into large chunks
• 2 tablespoons olive oil
• 1 tablespoon rigani (see Note)
• Bread, to serve

Energy 2073kJ	Fat saturated 4.60g
Fat Total 13.60g	Carbohydrate sugars 2.10g
Carbohydrate Total 21.60g	Dietary Fibre 3.30g
Protein 68.50g	Cholesterol 189.00mg
Sodium 353.00mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 160°C or 140°C fan-force.

2. Step 2

   Place 2 long sheets of foil, slightly overlapping, on a large baking tray. Place a long sheet of foil across. Repeat with 3 sheets of baking paper.

3. Step 3

   With a sharp knife, make incisions in goat meat and push garlic into meat. Season leg and potatoes. Arrange potatoes in centre of baking paper. Top with goat, lemon and fetta. Drizzle with oil. Sprinkle with rigani. Fold back baking paper and pleat edges to seal. Fold back foil and scrunch edges to seal. Roast for 4 hours.

4. Step 4

   Serve with bread to mop up the juices.

Rigani is Greek oregano.

Kleftiko is lamb slow-baked on the bone, originally in a pit oven. The term Kleftiko means "in the style of the Klephts". The Klephts were bandits of the countryside who, not having flocks of their own, would steal lamb or goat and cook the meat in a sealed pit to avoid the smoke from being seen.

For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.