Saturday 28 September 2013

Tunisian Slow Roasted Leg of Goat

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!

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