Jerked Neck Roast of Goat

Directions

1. Combine the beer, lemon juice and lemon zest in a deep dish.

2. Add the neck roast of goat and turn to coat.

3. Cover with clingfilm then allow to marinate and tenderize over night, turning at least twice during this time.

4. The following morning, combine the onions, garlic, soy sauce, salt, chilli and jerk seasoning in a blender and process until smooth.

5. Take a thin, sharp, knife and use to pierce the goat leg all over.

6. Take the spiced purée and pour over the goat leg then rub thoroughly into meat.

7. When done, cover the leg in foil then transfer to the refrigerator and allow to marinate until the evening (cook this for dinner).

8. When ready to cook, place the meat, cut side down, on a rack in a roasting tin.

9. Loosely cover with foil then transfer to an oven pre-heated to 200°C and roast for 15 minutes.

10. After this time, reduce the heat to 150°C and continue roasting for a further 30 minutes per kg (rare); 40 minutes per kg (medium) and 50 minutes per kg (well done) [ensure you remove the foil for the final 15 minutes of cooking to ensure the meat is nicely browned].

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

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