How to cook our capretto leg in vine leaves
This semi-boneless, milk-fed goat leg—sourced from Meredith Dairy—is stuffed with pomegranate, coriander, garlic, and orange, then wrapped in vine leaves and caul fat. Tender, full of flavour and easy to carve, the capretto leg requires just 45 minutes in the oven.
Ingredients
One Meatsmith capretto leg in vine leaves
One large eggplant, quartered
Two garlic bulbs, halved
Three lemons, halved
Sage leaves
Fennel fronds
Preparation
Preheat your oven to 180C fan
Place the leg into a baking tray. Pour over a generous glug of olive oil, covering the whole piece, then season with salt.
Arrange the quartered eggplant, halved lemons, and garlic cloves around the leg, then sprinkle over the sage leaves and fennel fonds.
Cooking and Presentation
Roast the leg for 45 minutes, or until the internal temp reaches 55 degrees
Set the leg aside to rest for 15 minutes before carving
In the meantime, arrange the roasted eggplant quarters, lemon halves and garlic cloves on a serving platter.
Carve the leg into 2 - 3cm thick pieces and add to the serving dish.
Explore the technique
