Apologies to fans of Humphrey Bogart, Ingrid Bergman and the classic movie Casablanca but I couldn’t resist.  We have been making bad ‘kid’ jokes in our house all week – ever since I went to Western Halal Meats in Leeds St., Footscray and purchased a leg of what they tastefully labelled as ‘baby goat’.  After marinating the leg for four hours in the largest receptacle I could find, I roasted it for three hours and rested it for a further half hour.  The resulting meat turned out to be very tender and much more flavorsome than your ordinary leg of lamb.  For those who have not tried goat I would recommend it, here’s my recipe.

Roasted leg of kid (or baby goat) with garlic, orange and herbs

Mouth watering roasted baby goat

Ingredients

1 cup dry white wine

zest of an orange

juice of 1/2 an orange

2 tsp chilli flakes

sea salt

3 tbs olive oil

2 tbs each of chopped mint, parsley and coriander

3-4 large garlic cloves cut into slivers

Method

Place the leg of kid in a large dish.  Make holes at random in the flesh and insert slivers of garlic.  Pour over the wine and the olive oil.  Season well with sea salt and sprinkle with the chilli flakes.  Sprinkle with the orange zest and fresh herbs, pour over the orange juice and cover.  Refrigerate for at least 4 hours, longer if you wish.  Remove  meat from fridge and transfer to a large baking dish, pour over the marinade.  Heat oven to 220c and place the leg on the top shelf, roast for 1 hour, turning the pan around once and basting with the juices.  Reduce heat to 180c and move leg down the middle shelf, roast for a further 2 hours, basting and turning the pan occasionally.  Remove from the oven and rest under foil for a further 1/2 hour.  Carve and serve with a gravy made from the juices.