15 Oct Hay Baked Leg of Kid Goat w/ Radish Tabbouleh and Lemon Yogurt
This hay baked leg of kid goat with radish tabbouleh and lemon yoghurt is the perfect dish to showcase kid-goat meat.
In a world of declining resources, food insecurity and rising food wastage, we are keen to raise awareness of this delicious, ethical and underestimated meat. #Goatober is a month-long celebration of the billy kid goat, often seen as a waste by-product within the dairy industry and deemed worthless for the UK market. And most importantly – it’s delicious – kid goat is mild and tender, with a sweet delicate flavour.
We’re proud to work with Lizzie Dyer of Just Kidding to source our kid meat – purveyors of the finest quality kid meat. Sourced from their farm in Wiltshire, their kid goat meat is fully traceable, free range, pasture fed and reared to the highest welfare standards.
Hay Baked Leg of Kid Goat w/ Radish Tabbouleh and Lemon Yogurt (Serves 4)
For the Hay Baked Leg of Kid
- 1 leg of kid goat
- 2 handfuls of clean hay
- 1 bottle of Crumbs Amber Lager
- 100g butter
- 4 tbsp chopped fresh thyme
- 1 tsp Maldon sea salt
- 1 tsp cracked black pepper
- 1 bulb of garlic, halved
- 1 carrot, sliced
- 2 stems of celery, sliced
- 1 white onion, sliced
- 500ml kid or lamb stock
- Place the hay in a roasting tin and soak in the beer. Place the garlic, carrot, celery and onion into the middle of the hay.
- Preheat the oven to 200C/180C Fan/Gas Mark 6.
- Rub the kid leg all over with the butter and sprinkle over the thyme, salt and pepper. Place the leg on to the tray and pull the hay around the kid meat.
- Cover with tin foil and bake for 1 hour.
- Reduce the oven to 160C/140C Fan/Gas 3, uncover the kid goat and continue to cook for a further hour or until the meat becomes tender and begins to fall off the bone.
- Transfer the leg to a platter to rest, discard the hay & vegetables.
- Pour the stock into the roasting tin and place back on the hob. Reduce the stock by ⅓ to a ½ so you’re left with a light sauce. Strain the sauce through a very fine sieve to remove any stray bits of hay. Skim off any fat and set aside.
- 250g bulgar wheat
- 1 litre vegetable stock
- 1 bunch mint, finely chopped
- 1 bunch coriander, finely chopped
- 1 bunch parsley, finely chopped
- 1 bunch radishes with leafy greens removed
- 1 red onion, finely diced
- ¼ cucumber, seeds removed & finely diced
- Salt and pepper to taste
- Rapeseed oil
- Bring the stock to the boil and add the bulgur wheat. Cook according to packet instructions, then strain and place into a big bowl.
- Remove the radish tops and clean thoroughly.
- Finely slice the radishes and add ⅔ to the bulgar wheat along with the mint, coriander, parsley, red onion and cucumber. Mix everything together and season to taste.
- Serve on a platter garnished with the last ⅓ radishes, the leafy radish tops and a good drizzle of rapeseed oil.
- 1 lemon
- Small pot of plain yoghurt
- 1 tbsp harissa
- Small bunch coriander
- Place a chargrill pan on a medium heat.
- Zest the lemon and place the zest into a bowl. Cut the lemon in half and caramelise on the chargrill.
- Allow to cool slightly and then squeeze the juice in with the zest.
- Stir through the small pot of yoghurt, harissa and season.
- Roughly chop the coriander. Stir ⅔ into the yoghurt and scatter the rest over.
To serve, top the tabbouleh with the hay baked lamb, and drizzle over the lemon yogurt. Enjoy!