Leg Of Goat Recipes
GREEK SLOW ROASTED GOAT (OR LAMB) LEG
One pan recipe for slow roasted goat leg glazed with pomegranate syrup and served with baked potatoes. Tender and succulent meat that will impress your guests!
Provided by The Hungry Bites
Categories Main Course
Time 2h50m
Number Of Ingredients 15
Steps:
- Preheat your oven to 356°F (180°C)
- Rub the meat with salt and pepper. Make small incisions throughout the meat and put inside one stick of garlic and some rosemary.
- Place the meat and potatoes in a pan, add the wine and lemon juice, drizzle with the olive oil and sprinkle with the oregano. Wrap well with foil and bake for 2 hours.
- Combine all the ingredients for the glaze in a bowl, and mix well. Remove foil and brush the meat with half of the glaze.Return to the oven and bake uncovered for at least 30 more minutes or until the surface of the meat is deep brown and you can see the tissue separating from the bone.
- When the meat is almost done, brush once more with the rest of the glaze and bake for additional 5 minutes (this is the time to throw in some pomegranate arils). Take out of the oven and let it rest for 15 minutes before serving.Eat!
Nutrition Facts : Calories 788 kcal, ServingSize 1 serving
LEG OF GOAT
Great for Easter time
Provided by Aurora Bisig @aurorabisig
Categories Other Main Dishes
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- With a paring knife, make small incisions in leg and insert slivers of garlic. Rub meat with olive oil. Salt and pepper to taste.
- Layer the herbs and vegetables (except potatoes) in bottom of heavy roasting pan with tight-fitting lid. Lay goat on top and pour in wine and broth. Place on stove and bring liquid to a boil.
- Cover and place in oven. After 30 minutes, turn heat down to 300 degrees. Braise until meat is so tender it's almost falling off the bone. This will take 5 to 7 hours, depending on size of leg, roasting pan and oven. Check from time to time, basting with liquid and adding more if liquid evaporates too much. With about an hour to go before the goat is done, bury potatoes around meat.
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Reviews 1Servings 1Cuisine CaribbeanTotal Time 3 hrs
- In a mixing bowl, add Olive Oil (3/4 cup), Fresh Rosemary (2 sprig), Fresh Thyme (5 sprig), Fresh Oregano (2 tablespoon), Fresh Parsley (2 tablespoon), Salt (3/4 tablespoon), Crushed Red Pepper Flakes (1 tablespoon), Ground Allspice (1/2 teaspoon), Scallion (2), Orange Juice (3/4 cup), Garlic (4 clove), Lime (1) and Honey (2 teaspoon). Whisk thoroughly.
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- (If using a bone-in leg, refer to the photos below for instructions on deboning.) When working with a whole lamb or goat leg, this method requires deboning the meat first, but fear not: As long as you have super-sharp knife, that’s not nearly as hard as it sounds. Or purchase a boneless leg but give up the option of using the leg bone for soup.
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- Coat the outside of the goat leg completely and wrap the meat tightly in foil. Refrigerate the meat for at least 4 hours, but ideally 24 hours. Bring the meat out of the refrigerator and return to room temperature.
- Preheat the oven to 450 degrees. Once it's up to temperature, place the foil-wrapped meat on a baking sheet and put it into the hot oven.
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