• 3 lb / 1.35 kg leg of goat
• 4 tbsp olive oil
• 2–3 carrots, peeled and cut into chunky batons
• 1 large head garlic, cloves separated and peeled
• 3–4 large potatoes, peeled and thickly sliced
• 2 large onions, peeled and thinly sliced
• sprig of thyme or rosemary
• a few parsley sprigs
• salt
• freshly ground black pepper
• 7 fl oz / 200 ml dry white or red wine

Brown the joint all over in 1–2 tablespoons of the olive oil. Arrange the carrots, garlic, potatoes and half the onion in the bottom of a well-soaked Römertopf or chicken brick. Lay the meat on top, and cover with the rest of the onions. Add the herbs, season lightly, and pour on the wine and the rest of the olive oil. Put on the lid, and cook in a preheated oven at 180°C / 350°F / Mark 4 for 2–2½ hours.