A Whole Prime Meat Goat Leg, approx 3Kg – ideal for slow roasting in wine or braised in stock. Leg is the leanest part of the goat and is less than 2% fat, this is why this cut is so popular to eat. This cut comes from mature goat so this is the equivalent of mutton rather than lamb – goat doesn’t get any tastier than this.
Recipe Suggestion: Slow Roasted Goat Leg
Prep time: 20 mins
Cook time: 5 hours
3Kg goat leg
1 pound of frozen peach slices
2 organic apples
1 meyers lemon
pink peppercorn, freshly ground
coarse celtic sea salt
2 cups white wine
- The morning before roasting defrost the goat leg. Defrost the peaches too.
- At night put the leg on a cookie sheet (will probably not fit in a standard pan) laying it on a couple of long pieces of aluminium foil, so it can be easily wrapped.
- Zest the meyer lemon and spread the zest on the leg.
- Sprinkle meat with salt and pepper, then lay peaches on top and around the leg.
- Core and coarsely chop apples and lay on the meat also.
- Wrap tightly with the foil, and place back in the refrigerator overnight.
- On the next day, take out meat from the refrigerator about 3 hours before roasting, to bring to room temperature.
- Unwrap the leg, and lay back on the cookie sheet (or roasting pan if you have one large enough).
- Lay marinade around it.
- Pour one cup of wine on the cookie sheet.
- Cover the leg very loosely with the foil, to create a sort of tent.
- Pre-heat oven to 250 degrees.
- Place the leg in the oven and reduce temperature immediately to 200 degrees.
- Roast the leg for about ⅚ hours, checking that when the fluid is completely absorbed you refill it with the second cup of wine.
- When the meat reaches internal temperature of 120 degrees turn on the broiler on high and REMOVE foil.
- The meat should brown nicely on the top.
- When the meat reaches 125 degrees internal temperature remove from the oven.
- Remove the leg from the oven and cover with foil and a towel to keep warm.
- Let rest for about 15 minutes, then slice against the grain at an angle.
- You can use the pan drippings, if not burnt, to reduce with ½ cup white wine for a quick sauce.
COOKING INSTRUCTIONS: Goat legs need to be braised rather than harsh roasted, like a brisket joint and the meat will fall apart off the bone, cook in wine, stock and onions.