Thread: Getting back to living off the land.....

A leg of goat going into the oven to slow roast. Seasoned with salt, pepper, thyme, chilli flakes, cinnamon stick, fresh mint, bay leaves, and garlic cloves pushed into cuts in the meat. Olive oil and butter on the leg and a cup of water to prevent it drying out. 150°C for about 2 hours

Originally Posted by bumblefoot

A leg of goat going into the oven to slow roast. Seasoned with salt, pepper, thyme, chilli flakes, cinnamon stick, fresh mint, bay leaves, and garlic cloves pushed into cuts in the meat. Olive oil and butter on the leg and a cup of water to prevent it drying out. 150°C for about 2 hours

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I always rub a roast with olive oil to seal the surface and brown it in the fry pan before putting in the oven. With a fatless meat - which is pretty much all our game meats an oven bag makes a huge difference because the slight positive pressure in the bag stops moisture from moving out of the roast. I never need butter, bacon etc with this method but sit the roast on a bed of thin kumera slices