Got a goat leg defrosting, need some direction
The fridge/freezer in the garage quit working, so one of the many things I decided to stop putting off was the goat leg (shaped like a leg of lamb) and it's thawing in the fridge.
I don't want to make a curry out of it, I'd rather have a (non-curry) stew, or preferably, tacos de cabro. I'm planning so far to put it on the grill in the morning to get some char, then cook it on low in the roaster with whatever strikes me at the time, either on a rack with some liquid in the bottom and lots of herbs, or with a lot more liquid if it needs tenderizing. It looks older than cabrito, being a lot bigger than I would picture a haunch of cabrito.
Any ideas? Preferred herbs? I'm more inclined toward Latin flavors for this than anything but would be grateful for any hints since I haven't cooked one before.
This does not help with a slow roast, but seco de chivo is a classic Andean goat dish
Besides spices like cumin and allspice, it has chicha (young corn beer), naranjilla, and piloncillo. Naranjilla is a sour tropical fruit; I have used tomatillos as an alternative. Piloncillo is raw brown sugar. Together they give a sweet-sour touch to an otherwise savory, meaty sauce. Of course chile pepper can be used to taste.