Slow-roasted Goat Baguette (Chevre Roti Sur Baguette)

Take some time to prepare a Slow-roasted Goat Baguette (Chevre Roti Sur Baguette) for your break time and grab a bite


What you need:

  • 10 baguettes

  • pickled carrots

  • 1 bunch f coriander

  • 1 x 2 kg whole goat leg

  • 1½ cup water

  • 5 birdseye chillies


  • 300 g preserved bean curd

  • 2 lemongrass stalks

  • ½ cup fish sauce

  • 1 tbsp pickled chilli

  • 4 garlic cloves

  • 2 tbsp sugar


Here’s how you make Slow-roasted Goat Baguette (Chevre Roti Sur Baguette)

  1. Mash and pound the bean curd in a bowl and combine the marinating ingredients.Mix well to combine

  2. Marinate the goat leg with the marinating mixture. Coat and soak it well. Cover with plastic wrapper and leave it to marinate overnight.

  3. Pre-heat oven in 180 C when the oven is heated place a tray with water on the oven and roast the meat for 20 minutes

  4. Lower the heat of the oven to continue roasting the meat. Occasionally turning over to evenly cook. Let it cook for 2-3 hours or until it's done

  5. When the meat has cooled off, cut the meat into thin slices

  6. Fill the meat into the baguette with chilli, coriander and pickled carrot


Note: Prepare this recipe 1 day ahead.











In Short!
Recipe Name
Slow-roasted Goat Baguette (Chevre Roti Sur Baguette)
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