Recipe: Rustic Goat Roast with Mash and Salad Greens

Kerry Kelly-Drought keeps food rustic, hearty, and absolutely delicious at her bush hut near the Forgotten World Highway. 

Recipe: Kerry Kelly-Drought  Photo: Jane Dove Juneau


2 goat legs
1 big bunch of fresh rosemary and mint, roughly chopped
1 carrot, sliced lengthwise
2 sticks celery, sliced once lengthwise
1 clove of garlic, roughly chopped
1 onion, roughly chopped
1 teaspoon each of turmeric, cumin and ground coriander
1 bottle of white wine (sparkling or still)
250ml water or organic vegetable stock
salt and pepper

750g potatoes and/or kumara
3 large carrots
1 parsnip
½ a large swede
1 knobs of unsalted butter
1 bunch of fresh parsley

Salad Greens:
spinach leaves and baby kale leaves
50 g sliced almonds
50g dried cranberries
dress with olive oil, lemon and salt and pepper


Preheat the oven or coal range to full whack. Lay the rosemary, carrots, onions, garlic, onion and celery into the bottom of a high-sided roasting tray.

Place on top of the ingredients in the roasting tray – then rub the goat legs with olive oil, sea salt, black pepper turmeric, cumin and coriander, then scatter with mint from the garden. Pour in stock and bottle of wine.

Tightly cover the tray with tin foil and place in the oven. Immediately turn the temperature down to 140 to 160°C and cook for around 4 to 6 hours – it’s done when you can pull the meat apart easily with two forks.

Chop potatoes, kumara, carrot, parsnip and swede into large chunks and place into a large pot of salted, boiling water. Boil for 20 mins or until tender.

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Drain, steam dry, then smash them up in the pan with a butter and parsley – milk and cream if you desire for creamy texture.

Place salad greens in a large serving bowl – spinach and kale with sliced almonds and dried cranberries – toss with lemon juice, olive oil, salt and pepper to taste.

Remove the goat from the oven and place it on a chopping board. Cover with tin foil, then a tea towel, and leave to rest. Place everything in the middle of the table, shred the Rustic Goat in front of your guests. Absolutely delish!

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