Roasted Leg of Goat

I like my meat well done – so well done that’s stripping off the bone even before I’ve approached it! If you don’t like your meat as tender as this, use the marinade and adjust the cooking times accordingly.

 Roasted Leg of Goat

Serves: 2

Prep & Cooking Time: Approx 6 hours 

Ingredients:

600g Baby Goat Leg washed and visible fat removed

Marinade:

2 inch piece of ginger

4 garlic cloves
1 spring onion
1 green chilli
2 tbsp yoghurt
1 handful of fresh coriander (including stems)
½ lemon (juice of)
2 heaped tsp Mum’s Mixed Powder (see separate recipes under ‘Extras’)
10 black peppercorns
1 tsp caraway seeds
1 tbsp olive oil
½ tsp salt

Preparation:

1. Blitz all the marinade ingredients together in blender and set aside.

 

2. Scour cuts into the leg where the flesh is thickest – careful not to make deep cuts all the way to the bone.

3. Line a baking tray so that it is fully covered by foil.  Place a larger piece of foil on top so that it can hold the leg piece and you can seal the leg inside by bringing together the edges.

4. Place the leg piece on the large piece of foil.  Rub the marinade into both sides.  Leave any excess marinade on the bottom of the tray, beneath the leg.  Fold over the edges of foil and fold the edges twice, roll up the ends.  Ensure there are no gaps in your parcel.

  

5. If it’s a hot day, place in the fridge.  Or leave to stand on a cool surface if it’s a cold day.  Leave for a minimum of 2 hours. (Remove from fridge and leave to stand for 30-60 minutes.)

6. Preheat oven to 200°/400F/Gas Mark 6 and place in the oven.

7. After 90 minutes, remove from oven, carefully unwrap the edges of the foil and turn the leg over, basting it with the excess marinade gravy. Put baking tray back into the oven.

8. Check the meat every 30 minutes thereafter, basting as you go along.  Remove from oven when meat is tender and cooked all the way through (approx after 90 minutes since turning it over in Stage 7).

Enjoy with vegetables and any other roast dinner trimmings of your choice!

We didn't need any gravy since the meat was full of flavour and lovely and moist.

Just remove the potatoes if you're after a low carb meal.