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Crying Kid Leg Boulangère

Some sliced swede (rutabaga) or turnip would be a nice addition to the potato here. This is also the method for a simple roast joint of kid, just cooking without the onion and potato, adding traditional roasted potatoes or whatever sides you like. Serve with salsa verde.

Recipe from 'Goat: Cooking and Eating' by James Whetlor, Quadrille £20. Photography by Mike Lusmore.

  • Prepare: 10 Minutes
  • Cook: 1 Hour 25 Minutes
  • Serves 4
Ingredients & instructions

2kg/4 ½ lb bone-in leg of kid (about ½ a full leg)

3–4 garlic cloves, sliced big bunch of rosemary or thyme, roughly chopped

50g/3 ½ tablespoons softened butter, or use 3 ½ tablespoons olive oil

600g/1lb 5oz waxy potatoes, peeled and thinly sliced

2 large onions, thinly sliced

400ml/generous 1 ½ cups chicken or kid stock (or use water)

salt and freshly ground black pepper

1. Preheat the oven to 200°C/400°F/gas mark 6.

2. Rub salt and pepper all over the leg.

3. Using a pointed knife, pierce small, deep slits about 5cm/2in apart all over the leg, inserting a slice of garlic and small sprigs of herb deep into each slit.

4. Place the leg in a deep roasting dish and smear the softened butter or olive oil all over the leg. Roast for 20 minutes.

5. Meanwhile, place the potatoes and onions in a bowl, toss together and season with salt and pepper, adding any leftover garlic and chopped herbs.

6. Take the meat out of the oven after its initial 20 minutes, transfer to a large plate and turn the oven temperature down to 180°C/350°F/gas mark 4.

7. Spread the potatoes and onions out in the roasting dish and pour over the stock, then put the leg back on top so that it is ‘crying’ over the vegetables.

8. Return the dish to the oven and roast for about another 45–60 minutes, depending on how well you like your meat cooked.

9. Allow the meat to rest on a plate, and meanwhile crank the oven up to crisp the potatoes a bit, if you like.