Serves: 6-8 people

Preparation: 20 minutes

Cooking Time: 5 hours

Slow cook for 5 hours for even better results – this is called pulled goat and it is amazing, remember to add stock so the joint does not dry out.

  • 2Kg Kid goat leg
  • 1 pound of frozen peach slices
  • 2 organic apples
  • 1 lemon
  • Pink peppercorns
  • Freshly ground coarse celtic sea salt
  • 2 cups white wine
  • Water

To Marinade:

  1. The morning before roasting defrost the goat leg and the peaches (if frozen)
  2. At night put the leg on a cookie sheet (will probably not fit in a standard pan) laying it on a couple of long pieces of aluminium foil, so it can be easily wrapped.
  3. Zest the lemon and spread the zest on the leg.
  4. Sprinkle meat with salt and pepper, then lay peaches on top and around the leg.
  5. Core and coarsely chop apples and lay on the meat.
  6. Wrap tightly with the foil, and place back in the refrigerator overnight.

To Cook:

  1. The next day, take out meat from the refrigerator about 3 hours before roasting, to bring to room temperature.
  2. Unwrap the leg, and lay back on the cookie sheet (or roasting pan if you have one large enough).
  3. Lay marinade around it.Pour one cup of wine on the cookie sheet.
  4. Cover the leg very loosely with the foil, to create a sort of tent.
  5. Pre-heat oven to 250 degrees.Place the leg in the oven and reduce temperature immediately to 200 degrees.
  6. Roast the leg for about 5-6 hours, checking that when the fluid is completely absorbed you refill it with the second cup of wine.
  7. When the meat reaches internal temperature of 120 degrees turn the broiler on high and REMOVE foil.
  8. The meat should brown nicely on the top.When the meat reaches 125 degrees internal temperature remove from the oven remove the leg from the oven and cover with foil and a towel to keep warm.
  9. Let rest for about 15 minutes, then slice against the grain at an angle.You can use the pan drippings, if not burnt, to reduce with ½ cup white wine for a quick sauce.