1. Pre-heat your oven to 160°C. Take your kid goat leg out of the fridge to bring up to room temperature and then prepare the rub. Place both the fennel seed and cumin seed into a frying pan and lightly toast over a high heat on the hob for a minute or so. Leave to cool a touch and then put the seeds into a pestle and mortar and grind to a rough powder. If using dried bay leaves, crumble to a powder and add to the mix.
  2. Add the smoked paprika and a generous amount of salt and pepper, then mix in the oil to incorporate. Smother the rough paste all over the leg.
  3. When all is good to go, take a roasting tray with a rack and place the bay leaves down on the rack, putting the kid goat on top. Add 250mls of water to the bottom of the tray and cover with foil.
  4. Pop the kid goat into the oven for 3 hours, to slowly cook and braise.
  5. For the last half hour, take the foil off and turn the heat up a notch to 180ۣ°C, just to crisp up the meat a little.
  6. Once done, remove the leg from the tray, picking off any stray bay leaves and cover again with foil. Leave to rest for at least 20 minutes. SAVE THE JUICE THAT REMAINS IN THE ROASTING TRAY!
  7. Whilst the kid goat is resting, make the couscous by pouring into a bowl and pour 450ml of boiling water over, cover with cling film and leave for 5 minutes for the grain to soak up.
  8. Fluff the couscous with a fork and then add the orange juice, segments and zest and season to taste. Pour in about 50mls of the remaining kid goat juice and mix to combine. Finish by serving on a platter and dressing with the chopped mint (and any blackberries, should you wish to go picking).
  9. For the sauce, begin by simply mixing the yoghurt and tahini together in bowl, along with the garlic and lemon juice. It will still be quite thick at this stage, so let down with some milk until you have a drizzling consistency and then season to taste.
  10. Now carve the kid goat leg up. The shank end will simply fall off the bone, whereas the top end can still be carved into slices. A joint like this is best delivered banquet style, so serve on the board and invite everyone to get stuck in. Plate up with the citrus couscous, a drizzle of the nutty sauce and a dusting of some smoking paprika.