Marinated Roast Leg Of Goat

In a blender, blend the yogurt, garlic paste, ginger paste, green chillies, cumin, garam masala and lime juice to a smooth paste.

Using a sharp knife, stab holes in the meat and fill each with a garlic sliver. The insertions can be quite large so the the marinade soaks into the meat.

Using your hands, rub the spice marinade into the meat.

Cover the leg of goat and store in the fridge for 24 to 48 hours. The longer the better.

When ready to cook bring the goat leg to room temperature and pre-heat your oven to its highest temperature.

Place the goat leg on a rack in the centre of the oven and roast for 40 minutes.

Reduce the temperature to 200c (400f) after 40 minutes and cook for approximately 20 more minutes.

I say approximately because ovens do vary. One hour in my oven will produce a leg roast that is nicely charred on the outside and medium rare in the centre.

To serve, cut the meat off the bone and then cut into thin slices. Goat meat can be a bit tougher than lamb so cutting it nice and thin will ensure it's easy to eat.