• 3 lb / 1.35 kg leg of goat
• 4 tbsp olive oil

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