Pat the goat pieces dry and place them in a large bowl. Add the olive oil, garlic, rosemary sprigs, half the wine, vinegar, salt, pepper, and oregano. Toss to coat, cover, and marinate in the fridge for at least 1 hour, or overnight for deeper flavor.

Heat the oven to 220 C / 425 F. Take the goat out of the fridge 20 minutes before roasting to take the chill off.

Arrange the goat pieces in a 33 x 23 cm / 13 x 9-inch roasting pan, pour the marinade over, and tuck in the bay leaves. Roast uncovered for 25 minutes until the surface starts to brown.

Toss the potato wedges with the remaining 2 tbsp olive oil and a pinch of salt. Scatter them around the goat, pour in the remaining wine, and reduce the oven to 180 C / 355 F.

Roast for 60 to 75 minutes, basting meat and potatoes with the pan juices every 20 minutes, until an instant-read thermometer inserted near the bone of the thickest piece reads 90 C / 195 F and the meat pulls easily from the bone.

Mix the pecorino and breadcrumbs in a small bowl. Scatter the mixture over the meat and potatoes in the last 10 minutes of roasting.

Switch the oven to broil and cook for 3 to 5 minutes, watching closely, until the topping turns golden and crisp.

Remove the pan from the oven, tent loosely with foil, and rest for 10 minutes.

Scatter the chopped parsley over the top and serve straight from the pan with the potatoes.