- Serves: 10
- Cook Time: 4 hours 20 minutes
- Prep Time: 10 minutes plus at least 6 hours marinating
- Effort: easy
For the marinade:
- 300 g preserved bean curd, liquid removed
- 2 stalks lemongrass, white part only, finely diced
- 125 ml fish sauce
- 1 tbsp pickled chillies
- 4 garlic cloves, crushed
- 2 tbsp sugar
For the goat:
- 1 whole leg of goat, approximately 2kg
- 10 baguettes
- pickled carrots, to serve
- 1 bunch coriander, chopped, to serve
- 5 Thai bird's eye chillies, finely sliced, to serve
Tips and Suggestions
Goat is available at some farmers markets, halal butchers and some supermarkets. If you can't find it use mutton or lamb instead
Marinate the meat the day before and start early to cook the goat to give yourself enough time to make these baguettes
1. For the marinade: In a large mixing bowl place the preserved bean curd and mash it with a fork until smooth. Add the remaining ingredients and mix well.
2. For the goat: Place the leg in a deep roasting tray. Generously pour the marinade over the leg and rub into the meat to ensure you have an even coating. Cover with cling film and refrigerate overnight or for at least 6 hours.
3. Remove the goat from the refrigerator and allow to come to room temperature. Preheat oven to 180C/160C/gas 4. Add 125ml water to the pan, and roast the goat, uncovered, for 20 minutes.
4. Reduce the oven temperature to 140C/120C fan/gas 1 and continue roasting the goat, basting occasionally, for 3-4 hours, or until the meat is tender, the juices run clear and the goat has a dark, crisp crust.
5. Allow the goat to cool slightly and while still warm shred the goat meat. Add the goat meat to each baguette, then garnish with pickled carrot, coriander and chilli.
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