- Rocky Road Jan 12, 2013 02:26 PM
I bought a goat leg today but have never cooked one. I am searching for some recipes on Google but would like to hear of any that you have. I have no grill, so it needs to be an indoor recipe. Thanks!
I've had it roasted with oregano and garlic as primary spices ....medium rare it to me was much like lamb
I usualy grill it until the outside is charred, but you could do that in a skillet on the stove. Then I either put it in a roaster on low heat or a roasting pan in the oven, with some generic broth and salt, pepper, oregano, and whatever other spices and herbs you care to use, and cook it until it's tender. I haven't had local goat, it's always frozen and from Australia, and is pretty tough until it's braised or pot-roasted (aren't they the same thing, basically?). Anyway, what i've had has needed to be moist-cooked.
I love goat meat, I wish it was more widely available.
In my youth I was a goat farmer but never ate goat until later in life when I went to the Caribbean where I thoroughly enjoyed it. I used to sell all my male kids for meat but since I bottle fed them had no desire to eat them. My customers always roasted the whole kid or cooked it on a spit. I finally bought a goat leg and used a Rick Bayless recipe where you make a braising liquid from mild chiles and cover the pot with foil, then the lid. It's on his website. I was very disappointed because the meat turned out very stringy after long cooking. I think it must have been an older goat even though the leg was pretty small. I raised primarily Nubian goats and they are big when grown up so I had no idea. I guess what I bought was one of those goats that people call pygmy goats that stay small, and they are best suited for stew. So, I think it depends on the type of goat you have.
That is interesting, I didn't think to ask what kind of goat. If I like it, I will find out more for the market I bought it from.
I decided to use this recipe, which I've used before on both beef short ribs and lamb and I have liked it. It is braising at the moment. I will post how it went later.
Cut it up and stew it. Only way to go. Make a curry, Jamaican style and serve it with rice and peas.
Thank me later. ;)