By Barbara Collins

I taught English in the northern Spanish city of Soria where I first tasted this. It was in a restaurant called the Meson Castellano. It did the typical food of Castilla-y-Leon province. It relies heavily on simple, but robust flavouring which complements the main ingredient. Marinating it in good oil really helps to keep it moist. I prefer to use rapeseed since it’s local but you can use olive oil. Cook this joint of meat well. It’s not good pink in my opinion.

Get a leg of Broughgammon goat kid meat and try this for yourself when you have people round. The accompanying wine should be Ribera del Duero from the region, but a good Rioja will also be lovely. Order online from www.broughgammon.com

Ingredients

1 leg of goat kid meat
150ml rapeseed/olive oil
2 tbsp thyme leaves 
8 bay leaves, lightly crushed in a mortar 
2 carrots, coarsely chopped
2 onions, coarsely chopped 
1 head of garlic, peeled and coarsely chopped 
sea salt and freshly-ground black pepper

Method

In a large, flat-bottomed dish, combine the rapeseed oil, thyme, bay leaves, carrot and onion. Rub the crushed garlic all over the goat then place the meat and the remains of the garlic in the dish and coat with the marinade. 

Turn the goat several times to ensure even coating then cover the dish with clingfilm and set aside to marinate in the fridge overnight. When ready to cook, remove the vegetables from the dish and scatter over the base of a large roasting pan. 

Lay the goat over the top and season liberally with sea salt and black pepper. Transfer to an oven pre-heated to 180°C and roast for 1 hour. Turn the meat over and roast for a further 90 minutes, or until the meat pulls away easily from the bone.

Tip

This recipe also works with lamb leg or shoulder.

Contact Barbara @thegoodchinaset or on collib40@googlemail.com.

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