My leg of goat has been marinating for 48 hours in Harissa Paste. Now it is ready to rest on a bed of sliced onions and tomatoes and roast slowly in the oven for 5 hours at 160C. I covered the roasting tin with tin foil throughout.
Once finished roasting a wonderful sauce has been created in the bottom of the tin, helping to keep the meat moist while cooking.
I pulled the meat of the leg with 2 forks and returned it to the sauce.
Seved on a bed of giant couscous and vegetables, it was delicious!
