Jerked Leg of Goat

Ingredients:

1 whole, bone-in, leg of goat
220g onions, chopped
6 garlic cloves, finely chopped
1 tbsp fresh thyme leaves, finely chopped
2 tsp sea salt
60ml soy sauce
1 habanero or Scotch bonnet chilli, finely chopped
2 tbsp jerk seasoning

Method:

Combine the onions, garlic, soy sauce, salt, chilli and jerk seasoning in a blender and process until smooth. Take a thin, sharp, knife and use to pierce the goat leg all over. Take the spiced purée and pour over the goat leg then rub thoroughly into meat.

When done, cover the leg in foil then transfer to the refrigerator and allow to marinate over night. The following day, when ready to cook, place the meat, cut side down, on a rack in a roasting tin. Loosely cover with foil then transfer to an oven pre-heated to 200°C and roast for 15 minutes. After this time, reduce the heat to 160°C and continue roasting for a further 20 minutes per kg (rare); 30 minutes per kg (medium) and 40 minutes per kg (well done) [ensure you remove the foil for the final 15 minutes of cooking to ensure the meat is nicely browned].

Allow the meat to rest for 20 minutes (lightly-covered with foil) before carving and serving.