Sunday Roast this weekend was a leg of wild goat, slow roasted in an oven bag with lemon, onions, rosemary, persimmon and a hot pepper dry rub. Long and slow until it fell off the bone and the oven bag kept it moist. The young nanny had a bit of fat so that helped too.
6 hours at 120-140 degrees
Served with Roast spuds and green stuff with a rich gravy made from the cooking juice. The dry rub wasn't quite the right match for the goat but good to try it and learn for next time.
grocery shopping with the not so fat belly dog
Cheers FBD
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