Score goat, rub salt and cracked black pepper, rub into crevices. Add garlic and rosemary into crevices, sprinkle with mountain oregano and drizzle with lemon juice. Place goat in the oven for 10 minutes to colour. Reduce heat to 160°C, 60% steam and 40% dry heat.
Place potatoes in a clean gastronome, add stock, wine, season with salt and pepper. Toss to coat. Place goat on top of potatoes. Cover with baking paper and foil and roast for 3 ½ - 4 hours, until meat is falling from the bone. Remove from oven and allow to rest.
Serve drizzled with pomegranate molasses, potatoes, asparagus and a Mesclun salad.
