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Need a recipe for goat leg

  • r

We went to a local goat farm hoping to buy a breast or leg of kid, but they only had leg of goat (about 2 to 3 years old) so we decided to take a chance. I have looked up recipes but they all are for baby goat or kid. Should I roast this the way I would a leg of lamb? Or would braising work better? Any advice would be much appreciated.

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  1. Lamb is to kid as mutton is to goat. Maybe you can dig up some "mutton" recipes that might work. However, I have to say, I don't believe I've ever seen mutton on a restaurant menu or in a grocery store. People just don't like the over-powering gaminess. The best goat I've ever eaten was "cabrito al pastor", in Nuevo Laredo, Mexico. It's not a suckling kid, but I don't think it is 2 years old either. There are a lot of recipes available, for that, on-line. Or, you could copy a bone-in leg of lamb recipe that might work. Good luck.

    1. If you haven't yet, you might consider searching for recipes for chevon or cabrito instead of using the word goat. I suspect you'd get more hits that way.

      I used to get cabrito tacos in San Diego walking home from the bar. People would barbecue in 50 gallon drums and sell tacos to all the drunk people walking home. Yum.

      1 Reply
      1. re: alitria

        This is exactly the problem. The reason I posted the question is I found plenty of recipes for kid (cabrito), but nothing for older goat. If no such recipes exist, I suppose I will try using a mutton recipe, but I am not sure this is appropriate.

      2. I love the flavor of goat, so would just braise or roast.

        1. I also love the flavor of goat, but some people might find it a little gamey (especially when compared to a younger kid) so you might want to try marinating overnight. You could try a traditional Jamaican jerk seasoning, which marries excellently with the slight pungency of goat, and then roast in the oven.

          2 Replies
          1. re: JungMann

            I like the jerk seasoning idea, but what temperature would you roast it at and for how long? My fear is that this will be tougher than kid or lamb, so would you roast it the same way, or would a slow roast at lower temperature be more successful? Or braising?

            1. re: rrems

              From a quick Google search it looks like everyone says to roast at 375 which is pretty standard. I haven't made my jerk marinade since last summer, but I recall it having lime juice, which should tenderize the meat somewhat. As it is a traditional recipe, I imagine that the marinade is meant to tenderize goats that are likely tougher than what we get here, but you could always add a flavorless meat tenderizer to the marinade to err on the side of caution.

          2. I would do it the same way you do a leg of lamb/mutton, as the flavors are similar. Ive had BBQ goat that was amazing. It was seasoned with a dry rub of cumin, dried chili peppers and coriander, and smoked for 4-6 hours at 200-230°.

            PS, Jung Mann, I love your idea of jerk seasoning.

            1. i would make goat tacos, or a wat. long braise methods.

                1. re: Melanie Wong

                  Thanks, Melanie. I had found that thread and read your post, and was intrigued by your method. The piece of leg that I have is on the bone, so I was hoping to cook it that way, and I am assuming that by butterflying it you were able to cook it more evenly, so maybe I will attempt to do that. In any case the combination of high and low temperatures sounds sensible.

                  1. re: rrems

                    I had the butcher butterfly it for more even cooking, but also because I wanted to use the bone to make a stock reduction. It also made it easier to slice for serving. Again, cutting the roast into very thin slices was key. The slightly thicker pieces were on the tough side.

                    Do let us know how it turned out!

                    1. re: Melanie Wong

                      I contacted the owner of the farm where I bought it and she suggested just roasting it the way I would a leg of lamb. She also has recipe fliers, so I am going to pick one up, but your method just seems to make the most sense. I will probably do this later next week, and will definitely report back after.

                2. The problem is "cabrito," as already established, translates to kid, and if you look for "Cabra" (goat) recipes, your gonna get a gazillion for goat cheese. I tried "carne de cabra" (goat meat) and came up with this one down at the bottom of the page: http://tinyurl.com/yvxhgu

                  Looks pretty good, and there are a whole bunch more hits with google, but figured I wouldn't deny you the fun of sorting through them all. You might try the goat meat search on other search engines too. Good luck. Hope you end up delighted you took the chance on goat!

                  1. It's years since I've made it, but the last time I did a goat leg bone-in (it was from a female goat, which I was told is better than male, but I don't really know), I made a marinade of olive oil, red wine, pepper, salt, garlic, lemon juice, rosemary and thyme. (I think that I added a bit of red wine vinegar, as well.) I marinated it for about 12 hours in the fridge, turning it occasionally. I roasted it at 400F for 15 minutes and dropped it to 350F for a further 15 minutes/lb. It was pretty good. As commented above, slice it thinly for better texture.

                    1. Thanks to all, in particular JungMann and Melanie Wong. Here is what I did: The owner of the goat farm gave me a recipe pamphlet which had a recipe for jerk goat leg on the bone. It mentioned that for tougher cuts it may be a good idea to first marinate in beer and lemon juice. So, I marinated it in beer and lime juice overnight, then coated with the jerk rub and marinated for 6 hours. Seared in oven at 450 for 20 minutes, then reduced to 275 for one hour. It was still not done in the center, so I raised the temperature to 300 for another hour. At this point it was done to perfection. I sliced it as thin as possible, less than 1/8 inch, and it was slightly tough, but incredibly delicious. It had that wonderful "goaty" flavor, delicate but more interesting than, say, veal. I would not call it gamey at all. My quest is still to get a breast of kid, which has a layer of fat, and some marbling so it will be more tender and richer, but I was nonetheess thrilled with the outcome.

                      2 Replies
                      1. re: rrems

                        Congrats, that sounds so good! What internal temperature were you shooting for?

                        1. re: Melanie Wong

                          I don't have a meat thermometer (can you believe?) so I just tested it a couple of times and adjusted. It came out medium rare to medium.