Marinated Roast Leg Of Goat
More people need to try roast leg of goat. It’s fantastic!
Roast leg of goat, rare on the inside and charred on the outside!
I’ve said in before and I’ll say it again… we don’t cook enough with goat in this country. One of the reasons for this is that we’ve become too accustomed to eating the meat that the supermarkets want us to eat: the meat that brings them the largest profits. Why sell a goat leg when they can make much more selling us boxes of cheap horse meat disguised as beef? I realise they probably didn’t knowingly do this but…
The thing about goat meat is that it tastes great. The meat of young kid goats is very similar to Spring lamb. Older cuts can be cooked into curries as you would beef or lamb and mutton with outstanding results.
Want to hear the good news? Goat meat is also lower in cholesterol and fat than pork, beef and lamb and it’s high in iron and protein.
I hope that the recent bad press about certain processed ready made meals will encourage some of you to get out there and try something new. If you have a hard time finding goat meat, try Farmer’s Choice. They sent me the leg of goat for this recipe.
Leg of goat goes very nicely with a cooling yogurt raita.
This recipe takes a couple of days due to the long marinating time. The yogurt and spice marinade not only gives the meat a great flavour, it also helps tenderise the meat.
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| Marinated Roast Leg Of Goat |
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- 1/2 leg of goat
- 200ml Greek yogurt
- 1 tablespoon garlic paste
- 5 cloves garlic – cut into 2mm slivers
- 1 tablespoon ginger paste
- 2 green chilli peppers – finely chopped
- 1 teaspoon cumin
- 1 tablespoon garam masala
- Juice of 3 limes
- Salt and pepper to taste
- In a blender, blend the yogurt, garlic paste, ginger paste, green chillies, cumin, garam masala and lime juice to a smooth paste.
- Using a sharp knife, stab holes in the meat and fill each with a garlic sliver. The insertions can be quite large so the the marinade soaks into the meat.
- Using your hands, rub the spice marinade into the meat.
- Cover the leg of goat and store in the fridge for 24 to 48 hours. The longer the better.
- When ready to cook bring the goat leg to room temperature and pre-heat your oven to its highest temperature.
- Place the goat leg on a rack in the centre of the oven and roast for 40 minutes.
- Reduce the temperature to 200c (400f) after 40 minutes and cook for approximately 20 more minutes.
- I say approximately because ovens do vary. One hour in my oven will produce a leg roast that is nicely charred on the outside and medium rare in the centre.
- To serve, cut the meat off the bone and then cut into thin slices. Goat meat can be a bit tougher than lamb so cutting it nice and thin will ensure it’s easy to eat.
I just love goat and in Birmingham its not too hard to purchase. If people havent tried it they dont know what they are missing. I like your seasoning because it is simple and tasty which does not overpower the goat.
Thank you Rosamond. I’m trying to get more people to eat goat meat. I love it too. Thanks for stopping by. More goat meat recipes on the way.
OMG, that looks fantastic & succulent. I’ve never tried goat, but this might persuade me …
Hope you do. I love it.
Dan