1 medium boneless Hogget Leg
Salt and Pepper to taste
Garlic cloves (optional)
5 tbsp. Olive Oil
2 tbsp. Chopped fresh Parsley
Juice of 1 Lemon
1 tbsp. Chopped fresh Oregano or 1tsp dried
½lb Graviera Cheese (thickly sliced)
½ tsp Cumin
Parchment paper
2 tbsp. Chopped fresh Rosemary

Rinse and pat dry the hogget leg. If desired, make small slits in the thickest parts of the leg and insert the garlic cloves. Sprinkle the leg with the parsley, oregano, cumin, rosemary, salt and pepper. Mix the oil and the lemon juice together and drizzle over. Cover and marinate the goat in the refrigerator for 3 hours or overnight if possible.

Preheat oven to 160oC. Spread out a sheet of parchment paper and rub it with oil. Place the flat marinated leg on the paper. Arrange the cheese slices over the hogget.  Roll up the meat, enclosing the cheese and tie with a string. Wrap the leg tightly in the paper. Place in a shallow pan and bake for 2 hours.

Note – The meat is wrapped so that the juices steam the meat as it cooks. This is a fantastic main course when served warm with, traditionally, a crispy salad – the melt in the mouth hogget contrasting wonderfully with crunchy fresh vegetables – we would recommend building up green salad leaves with fresh, tiny cauliflower florets, chunky cucumber and peppers and celery.