Name: Hay Roasted Leg of Goat, Slow Roasted Fennel and Violet Artichokes with Chilli, Garlic and Lemon
Yield: Serves 4
Ingredients: 700 g piece goat (kid) leg meat, some fat intact; Sea salt; Black pepper; 4 tbsp Greek yoghurt; 2 tsp toasted fennel seeds; 6 cloves garlic, sliced; Olive oil for cooking; 2 large heads of fennel, each cut into 4 lengthwise; 300ml white wine; 1 large red chilli, cut in ½, de-seeded and chopped; 8 baby violet artichokes, prepared, cut in ½, lengthwise and stored in acidulated water; 1 large unwaxed lemon, juiced and zested; 500ml dark chicken stock