Citrus Spiced Goat
2 pounds Australian goatmeat forequarter, diced
1 teaspoon ground cinnamon
¼ teaspoon ground allspice
½ teaspoon crushed peppercorns
1 teaspoon salt
grated zest of 2 oranges
juice of 1 orange
5 tablespoons olive oil
1 cup dry white wine
2 bay leaves

Method
Rub the goatmeat with the ground spices, crushed peppercorns, salt, orange zest and juice. Arrange in a casserole and add the olive oil, the white wine and the bay leaves. Place in the oven at 360ºF, uncovered, basting at regular intervals for 45 minutes. Serve with an herb risotto.

Zucchini and Herb Risotto
5 cups stock
1 onion, chopped
6 tablespoons olive oil
1 garlic clove, minced
4 zucchinis, sliced
3 tablespoons butter
1½ cups Arborio rice
4 teaspoons parsley, chopped
4 teaspoons basil, chopped
4 tablespoons parmesan cheese, grated
salt and pepper to taste

Method
Bring the stock to a boil and maintain at a simmer. Sauté the onion in 4 tablespoons of the oil. Continue to cook until translucent. Add the garlic and the zucchinis. Continue to cook the zucchinis until golden. Keep aside. Add the remaining oil to the with half of the butter and stir in the rice. Continue cooking for 3 minutes and then slowly add the stock, one ladleful at a time, until all the stock is absorbed. When cooked, stir through the zucchinis, herbs, the remaining butter and parmesan cheese. Season to taste.