AT A GLANCE
You'll need to begin this recipe 1 day ahead.
|01||Combine sherry, olive oil, thyme, bay leaves, carrot and onion in a large dish. Rub the crushed garlic onto the goat and put the remains of the garlic in the marinade. Baste the goat with the marinade several times, then cover and refrigerate overnight.|
|02||Preheat oven to 180C. Scatter marinated vegetables over base of a large roasting pan, then lay goat on top, season with sea salt, rubbing salt vigorously into the skin. Roast for 1 hour, then turn and cook for another 1-2 hours or until meat pulls away from the bone. Remove from oven, rest for 10 minutes, carve and serve with pan juices, some of the carrots and a green salad passed separately.|