Ingredients

•2.5 – 3 kg leg of goat, boned

•2 teasp salt

•1 cup dry wine, red or white

•1 tablsp sage

•½ cup vegetable oil

•1 teasp rosemary leaves, finely chopped

•2 garlic cloves, crushed

•1 teaspoon ground black pepper

Method

Combine wine, oil salt, perpper, garlic, sage and rosemary and pour over goat. Rub it in well with your hands.

Cover and let marinate in fridge 12 to 24 hours, turning every 3-4 hours.

Remove the goat, and reserve the marinade.

Preheat your hooded BBQ to 180°C (355°F).

Place goat on roasting rack. Pour the marinade over the meat.

Roast at 180°C (355°F)for approximately 25 minutes per 500g of meat. You are looking to achieve and internal temperature of 65°C(150°F)

Every 20-30 minutes, add a little water so that any marinade on the bottom of the pan does not burn, and baste this onto the meat.

Turn off the heat and let the meat rest for 15 minutes.

Carve and serve with roast vegetables and couscous. Use drippings for making a gravy if you like.