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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.