Roast Goat Leg with Harissa Paste

Goat meat is only tough and stringy if you’re stuck with an old goat. Meat from a young animal (three to seven months), however, has cuts that cook up brilliantly. Texturally, a roasted goat leg is very close to a traditional lamb version and, like lamb, it stands up well to strong flavours (like this robust and spicy homemade harissa paste). Goat is much leaner than lamb, however, so you can’t mess up the cooking time (it’s also why I use a meat thermometer).