Recipes

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!