Jeremy Lee's Recipe For Rolled Leg And Shoulder Of Kid Recipe

How to make it

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• Jeremy is one outrageous bloke. It’s his recipe and it makes a truly delicious goat roast. JEREMY SAYS: “I last saw goat for general sale a ways back in Bolton market. Now, I buy a whole beast for the restaurant, and find a use for it all, head to tail, offal and everything – it makes faggots to die for. But I digress – a kid leg and shoulder will make good and plentiful eating for eight trenchermen or a larger crew of smaller appetites. As with any roast, this isn't an exercise in precision, so I'm not going to bore you with a list of ingredients. Instead, let's get stuck straight in.
• 1. Remove the bones from the leg and shoulder. Gather together a few bay leaves, a good sprig each of thyme and rosemary, a clove of garlic, a scrape or two of lemon zest and a few sage leaves, and chop them all together. Add to the herby mass several spoonfuls of olive oil and then spread over the meat. Season liberally and rub well again. This done, roll up the joints and tie them tightly with string into the approximate shape of a sausage.
• 2. Peel and chop in even-sized pieces, two carrots, two onions, three sticks of celery, a bulb of fennel and another strip or two of lemon. Add to this several pieces of chopped pork back fat. Strew this over the base of a heavy bottomed tray, then settle the kid meat among the vegetables; add a few more herbs if the fancy takes you.
• 3. Liberally season again, then pour over some white wine, enough just to half-cover the kid, then cover and seal the tray with tinfoil and place in an oven preheated to 180C / 350F / gas mark 4.
• 4. Let this cook for three hours or so, checking from time to time that the kid is not cooking too fast – a gentle, quiet simmer is what's required. Cooked thus should deliver a soft and yielding kid, delicate and light (though, of course, timing will depend more than a little on the age of the kid).
• 5. Once to your liking, remove the tray from the oven, let the meat rest for half an hour or so, then spoon away any fat that might rise. Serve. See Photo
• 6. The addition of cooked peas, Jersey potatoes and wild garlic to the tray is a happy thought when it comes to serving and eating.
• The Jersey potatoes work but, please, no English peas. A good salad, some European bread and a bottle of robust red works fine. See Photo

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