Slow Roast Moroccan Goat Recipe-Testing out Sugar-Free!

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Sugar Free Slow Roast Moroccan Goat Recipe

Always up for a culinary challenge, we decided try out Davina McCall’s Sugar free recipes as published in the Mail on Sunday’s You supplement last week. We chose to give her Slow-roast Moroccan Lamb recipe a go, substituting the shoulder of lamb* she used with a Broughgammon Cabrito Leg. The results were outstanding! The meat was so tender and full of delicious flavour from the ras-el-hanout spice mix (containing cinnamon, cardamon, nutmeg plus 20 others!) and the sauce around it was sweet and caramelized from the tinned tomatoes. And of course no refined-sugar in sight! Perfect for those who are on a health kick or following the Paleo diet.

*did you know that goat has less saturated fat than lamb and chicken?! And has half the calories of lamb too!

broughgammon farm goat cabrito davina mccall sugar free moroccan roast lamb healthy recipes
Our Goat version of Davina’s Sugar Free Moroccan Roast

Davina McCall’s Slow-Roast Moroccan Lamb Goat Recipe:

Serves 8

  • 1 Broughgammon Cabrito Leg Roast.
  • 2 tbsp ras-el-hanout spicemix
  • 2tbsp olive oil
  • 3 garlic cloves, crushed
  • juice of 1 lemon
  • pinch of saffron threads
  • 1 large onion thinly sliced
  • 500ml chicken stock
  • 1 tin of chopped tomatoes (400g)
  • Handfuls of fresh mint, parsley to serve
  • Salt and pepper.



  • Cut slits over the cabrito leg with a sharp knife.
  • Mix the spice mix with the oil, garlic, lemon juice, saffron and salt and pepper. Rub this all over the cabrito leg and leave to marinate for a couple of hours.
  • Preheat an oven to 240C. Place the onion slices over the base  of a roasting tin and place the cabrito leg on top. Pour the stock around the leg and and season.
  • Roast the cabrito for 30 mins in the oven then reduce the temperature to 150C. Roast the cabrito for a further 3 hours and add in the tinned tomatoes after 2 hours.
  • The roast will be ready when the meat is tender and falling off the bone.
  • Remove from from the oven, cover with foil and let sit for 20mins. Reheat the pan juices, stir in the herbs and serve alongside the meat. We served ours with a roast parsnip and carrot couscous salad.

For more recipes containing our super healthy Cabrito meat check out our Broughgammon Showcasing NI Producers cookbook. And for more sugar-free recipes by Davina click here.

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