Method

1. Preheat oven to 180˚C. In a small saucepan, heat 2 cups of water with the honey, stir until combined. Add the figs and season with pepper, bring to the boil, cook for 3-5 minutes or until figs are plump. Strain, set aside to cool.

2. Heat oil in a frying pan over medium heat. Add onion, fennel, and garlic, cook for 6-8 minutes or until mixture has softened. Add half the oregano and lemon juice, season with salt and pepper. Remove from heat, allow to cool.

3. Roughly chop figs, add with feta to fennel mixture, mix well to combine. Spread the fig mixture down the centre of the flat goat leg. Fold over to enclose the filling. Use kitchen string to tie goat at 2cm intervals.

4. Rub goat with 1 tablespoon of oil and salt. Place the goat in a large roasting pan. Sprinkle with remaining oregano and the mastic. Roast in oven for 25-30 minutes or until cooked to your liking.

5. Meanwhile, cook potatoes in a large saucepan of boiling water until par-boiled, drain. Place in a roasting tray, drizzle with olive oil, roast, turning occasionally, for 25 minutes or until golden.

6. For orange and garlic yoghurt, place all ingredients in a bowl, mix well to combine.

7. For Greek salad, arrange the ingredients in a bowl, drizzle with lemon juice.

8. To serve, slice rolled goat leg, with roasted potatoes and salad to the side.