Slow cooked honey glazed goat

This is a quick and easy recipe that you can start and then forget until the aromas take over your kitchen! While in Melbourne I always had a plentiful supply of goat from my mother and step-father's farm. It is now becoming easier to source from good butchers.

1 goat leg roast (approx 1kg)

Salt and pepper, to taste

3/4 cup brown sugar

1 Tbsp honey

1/4 cup orange juice

Combine brown sugar, honey and orange juice; mix well.

Place roast in slow cooker and set to High.
Pour glaze over goat and season with salt and pepper. 

Cook for 4 hours basting occasionally.
Remove leg and reserve glaze.

Carve and serve with reserved glaze.

Goat Shank Tagine

Figments: FROM THE MENU: Goat Shank Tagine: "Goat Tagine with Fennel and Olives"

I tried this on Saturday night with two Goat leg roasts and it was delicious.. The meat falls off the bone and it is so simple to prepare and walk away.

Moroccan Tagine of Goat

500g Goat meat
250g dates, pitted and quartered
1 red onion, sliced
1-2 carrots, roughly chopped
4 coariander roots
1 clove garlic
pinch salt
1-2 tsp turmeric
2 tsp ground ginger
2 tsp ground cumin
1 tsp white pepper
pinch saffron threads
250ml water
juice of 1 lemon
2-3 cinnamon sticks
handful coariander leaves
handful slivered almonds, lightly toasted in a dry frypan



Preheat oven to 190C
Place goat meat in a large shallow dish suitable for marinating
Mix together dates, red onion and carrot and add to the meat
Break down coariander root and garlic in a mortar & pestle to make a paste
Add turmeric, ginger, cumin, pepper, saffron, water and lemon juice to paste and mix well
Pour over meat and leave to marinate for 30mins

Heat tagine over medium heat with some vegetable oil and add lightly brown the goat meat for a few minutes
Pour vegetables & marinade over the meat, add cinnamon sticks, place lid on tagine and place in oven
Cook for 1 1/2 - 2 hours, turning meat once or twice.
Let stand for 20-30min with the lid on.
Sprinkle coriander leaves & almonds over and serve.

Serves 4-6

Source: Surfing the Menu