Ingredients

 •2 kg diced goat

 •1 small onion – finely chopped

 •2 roma tomatoes – chopped

 •1 cayenne chilli, seeded – finely chopped

 •½ cup finely chopped sage

 •3 sprigs rosemary, leaves stripped off and finely chopped - keep the sticks

 •4 bay leaves

 •1 cup freshly chopped flat leaf parsley

 •3 cloves garlic – finely chopped

 •2 litres chicken stock

 •100gms breadcrumbs

 •150gms grated Parmesan cheese

 •200ml olive oil

 •500ml dry white wine

 •sea salt and black pepper, to taste

Method

Preheat your hooded BBQ to 180 C.

Put the meat in a deep roasting pan and add the onion, tomato, white wine, herbs, garlic and chilli.

Season with salt and pepper and drizzle with the olive oil and rub the oil into each piece of lamb.

Pour in the stock and sprinkle in the breadcrumbs and Parmesan cheese.

Bake for 45-50 mins (or less for kid), until the meat is very tender and has a golden – brown crust. Serve with roast potatoes and lightly steamed asparagus.