We roll a deboned saddle of goat with confit garlic and herbaceous Warrigal greens for a roast that is as easy to cook, as it is to carve. It requires minimal preparation, only needing to be slathered in olive oil and placed in a tray with whole garlic bulbs and onions, before being roasted for 45 minutes. Serve it with lamb sauce, our potato gratin and a leafy green salad with a mustard dressing. A no-fuss idea for the festive table that celebrates Victorian produce.

Ingredients

One rolled capretto saddle with confit garlic and Warrigal greens

Olive oil

Salt

Two onions, quartered

Two garlic bulbs, halved

Method

Preheat your oven to 180C fanforced

Place the saddle into a large roasting pan. Rub with a generous glug of olive oil and a sprinkling of salt. Arrange the quartered onions and garlic snugly around the saddle.

Roast the saddle in the preheated oven for 45 minutes, or until its internal temperature is 48C.

Remove from the oven and set aside to rest for 15 minutes before carving. Serve on a platter with the onions and garlic. Dress with any of its roasting juices heated through with our lamb sauce and an extra seasoning of salt.