Recipes

Ingredients

1kg goat rump roast with bone
1 small onion
1tbl spoon honey
200ml mead or white wine
1 cinnamon stick
½ bunch thyme
Juice of ½ lime and ½ a mandarin

For the salad

½ cos lettuce
2 carrot chopped in sticks
1 small green paprika
½ cup of cashew nuts
½ lime peeled and finely chopped
1 orange peeled and chopped
1 mandarin peeled and chopped
½ salad onion

Directions

Preheat the oven to 160c. Spread 1 full spoon of honey onto the goat and sprinkle generously with salt. Place in a non-stick oven tray. Place cut onion rings, thyme and the cinnamon stick on top and pour half the mead over it. Place in the oven and let it roast for 30 min.

Mix the juice of the lime, mandarin and the rest of the mead together and pour it over the hot roast and keep scooping the jus from the pan back over the roast every 10 min.
In the meantime wash the Cos lettuce and cut into stipes. Add carrot, chopped citrus fruit, paprika and cashews to the bowl. Prepare the vinaigrette using some left over lime, orange and mandarin juice and ½ a spoon of honey. Add some parsley and thyme and ½ teaspoon of salt. Mix the ingredient through and add some olive oil. Shake well before drizzling it onto the salad shortly before serving.

Check the roast with a thermometer or stick a needle in it. When the jus is clear it is done. Take it out of the oven and rest for 10 min. Cut and serve the roast with the salad or roasted potato.