We loved the look of this unusual recipe by Angela Murray, using local goat and Dulse, and were delighted she was willing to share it. Despite the weather, believe it or not it's not too late to crack out the BBQ and give this one a go. Great for a family get together or a lazy Sunday lunch with friends.
If using a BBQ, go for good quality lumpwood charcoal such as Oxford Charcoal with two chunks cherrywood. (Smokedwood Shack is recommended.) Set up smoker to 250F or oven to 120C.
Place the goat in a large oven proof dish and give it a good sprinkle all over with Mara Seaweed and a light sprinkle of Maldon Sea Salt.
Put it in the smoker or oven for 3 hours. (Do not open!)
Roughly chop carrots, onions and turnip into large chunks and crush the garlic.
After 3 hours, remove the goat from the smoker and put it on a plate.
Toss the carrots, onions, turnip and garlic in the goat's oven proof dish and then put the goat back in the dish on top of the veg. Pour the chicken stock over everything. At this point you can cover the dish if you wish.
Place dish back in smoker or oven for another 3 - 3½ hours until very tender.