In a small bowl add the oregano, salt and pepper and rub the meat with the mixture. Place the goat in a baking dish, drizzle with the lemon juice and olive oil. Scatter the bay leaves around the meat.
Stir this back into the slow cooker. Taste and season with salt and pepper. Serve the bourguignon with green vegetables and creamy mashed potatoes. Pick a cut of meat to suit your budget or schedule.
4. Pre-heat a grill until it is very hot 5. Grill the goat leg and shoulder until meat is charred and golden all over and remove from the grill. 6. Arrange the grape leaves on a cutting board so ...