Goat Boulangere


  • 1 x 1.5kg leg of goat, bone in
  • 4 tablespoons of olive oil
  • 1 or 2 cloves of garlic, finely chopped
  • 2 large onions, peeled and thinly sliced
  • 4 large potatoes, peeled and thinly sliced
  • Sprig of thyme or rosemary
  • 1 tablespoon of fresh parsley, chopped
  • 25g butter, cubed
  • Sea salt and coarsely ground black pepper
  • Stock


  • Preheat your oven to 180ºC/375ºF/gas 4
  • Layer the potatoes and onions in the bottom a roasting tin, add seasoning and garlic to each layer
  • Add the herbs to the top layer and dot with the cubed butter
  • Pour enough stock into the roasting tin to just reach the top layer of potatoes
  • Stand the meat on top of the potatoes
  • Cover tightly with foil
  • Place the roasting tin in the oven and cook for 2 to 2½ hours
  • Remove the roasting tin from the oven and let the joint rest for a while
  • While the meat is resting, carefully pour the juices from the roasting tin into a pan, put the potatoes back in the oven to keep them warm
  • Bring the juice from the roasting tin to a boil, reduce the heat to a simmer and thicken the juice with a little cornflour mixed with cold water.
  • Serve the meat, potatoes and gravy with some steamed green vegetables