How to roast a leg of goat (or lamb)Roasting a leg of goat (or lamb) is quite easy, and most importantly, it’s an exciting project that ends up with something ridiculously delicious.
Roasting a leg of goat (or lamb) is quite easy, and most importantly, it’s an exciting project that ends up with something ridiculously delicious.
Getting a fine goat leg is important. If you have a preferred butcher, ask them to give you a fresh leg from the youngest goat possible (generally weighs around 2kg).
1 whole bone-in goat leg, about 2kg
1 bulb garlic, minced
3-4 small anchovies, finely chopped
1 tbsp chilli flakes (the hotter, the better)
2 tbsp salt
1/4 cup brown sugar (or honey)
1 tbsp cumin powder
1/4 cup mustard (or olive) oil
1/4 cup whisky
1/2 cup cumin seeds, roasted
6-10 basil leaves, chopped
2 lemons, halved and squeezed
3-4 rosemary sprigs
A day before the roast, combine the minced garlic, chopped basil leaves, anchovies, chili flakes, salt, brown sugar (or honey), cumin powder, mustard oil (you can use olive oil) and whisky in a mixing bowl, and then squeeze lemon juice into it. Divide the mix into two halves—one for the marinade and the other to use as rub during roasting.
Use a paring knife to make slits on the goat leg on both sides (about 10cm apart, so maybe 14-18 in total) and rub the marinade on the leg using your hands, making sure it covers the meat. Push some of the mix into the slits you’ve made—this will make sure the marinade seeps into the meat. Take the roasted cumin seeds in your palm and pat the goat leg to make sure the seeds stick to the leg. Place the leg in a large roasting pan, cover with foil, and refrigerate overnight.
The following day, take the leg out of the refrigerator a couple of hours before you plan to start roasting. Preheat the oven to 120 degrees. Unwrap the foil and place rosemary sprigs under and around the leg. Make a loose tent over the roasting pan with foil, and place it inside the oven.
Roast the meat for about an hour and a half before taking it out of the oven. Raise the temperature to 160 degrees and remove the foil. Mix a few drops of hot water in the other half of the marinade you made the day before, and paint it on the meat with a brush. Roast for another hour or so, until the meat starts to brown and becomes crispy. If you have a temperature probe, make sure the meat reaches an internal temperature of 60 degrees.
Rest the meat for about 10 minutes before cutting it. Serve with tomato chutney, and some vegetables and potatoes prepared to your liking.
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