forum: Food & Drink

#1 Sat 22 Sep 07 4:01pm


Occupation Primary School Teacher
From Perth, Australia
Member since Sat 22 Sep 07

Leg of goat

I've been given a leg of goat but have no idea what to do with it!  Do you cook it like lamb or is there something I need to know????
Any suggestions? help

    Likes (0)

#2 Sat 22 Sep 07 4:07pm


Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Leg of goat

Depends on the age! If young, cook like lamb, if oldcook like mutton.

Here's a Jamaican recipe:-

Curry Goat

by Veda Nugent and Marrett Green

In the past, this dish was prepared only for grand celebrations and weddings, but as people became more health-conscious they began serving it more frequently. Goat meat is one of the healthier meats because it is so low in fat.

Yield: 4 to 5 servings
Preparation & Cooking Time: 1 to 1½ hours (not including marinating)


    * 3 pounds / 1.5 kg goat, cut into 1-inch / 2.5-cm cubes
    * 1 lime
    * 1 large onion, sliced
    * 6 cloves garlic, finely chopped (about 3 tablespoons / 45 mL)
    * 2 teaspoons / 10 mL salt
    * 1 teaspoon / 5 mL black pepper
    * 1 teaspoon / 5 mL thyme leaves
    * ¼ teaspoon / 1 mL finely chopped Scotch bonnet pepper
    * 2 tablespoons / 25 mL canola or vegetable oil
    * 1 teaspoon / 5 mL sugar
    * 5 green onions, chopped (about 1 cup / 250 mL)
    * 2 teaspoons / 10 mL curry powder
    * 2 potatoes, peeled and cut into ½-inch / 1-cm cubes

Squeeze the lime juice over the goat; let it sit for a couple of minutes and then rinse with cold water. Drain off excess water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet pepper. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 1 to 2 hours.

In a large pot over medium heat, heat the oil and sugar, stirring until the sugar is brown. Add the goat with marinade, green onions, and curry; stir thoroughly. Cover the pot, reduce the heat to low, and simmer the goat slowly in its own juices, stirring occasionally, until the goat is nearly tender, about 30 minutes. If the meat is tough, pour ¼ cup / 60 mL of water at a time down the sides of the pot, not directly onto the goat (or you will toughen the meat).

Add the potatoes and ¼ cup / 60 mL water; stir thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add ¼ cup / 60 mL water and simmer for another 5 to 10 minutes.

Serve with rice or roti and a salad.

    Likes (0)

#3 Sat 22 Sep 07 4:12pm


Occupation Primary School Teacher
From Perth, Australia
Member since Sat 22 Sep 07

Re: Leg of goat

Thanks for the recipe GeoffP - sounds delicious. big_smile

    Likes (0)

#4 Fri 28 Sep 07 8:55am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Leg of goat

Roasted Leg of Goat.

150ml Olive Oil
Cracked pepper
Juice of one lemon
2 bay leaves (crumbled)
1 tbs chopped fresh marjoram including flowers or 2 teaspoons
1 x 1.25kg leg of young goat
The cloves from one bulb of garlic
12 large eschalots, or small pickling onions with the skins intact
12-16 small washed potatoes
1-2 cups light Italian-style red wine


Whisk the olive oil, lemon juice, bay leaves, marjoram and oregano together in a small bowl. Place the goat leg in a baking dish, pour half the mixture over the leg, turn it and pour over the remainder. Cover and set aside to marinate for 1 hour, turning the leg a couple of times.

Place the garlic, eschalots and potatoes around the leg. Preheat the oven to 190C. Roast the meat for 15 minutes, then pour over a cup of the wine. Continue to roast for a further 45-60 minutes, basting ever 15 minutes and adding a little more wine if the pan juices dry out too much.

Sprinkle sea salt flakes over the meat, then cover and set aside in a warm place to rest for 10 minutes before carving. (Goat is sliced in a similar way to lamb.)

Serving Suggestion: Pour the pan juices over the sliced meat and accompany with garlic, potatoes and eschalots. Also serve a rustic Italian-style bread, such as ciabatta and a salad.

Tandoori leg of goat

From Sarah Dougall, chef and caterer

Sarah says, “Tandoori marinade makes a delicious flavour for a succulent leg of goat. This recipe is excellent cooked slowly on a barbecue, but of course just as tasty cooked in the oven. The goat is best marinated for 12 hours but can be left for as little as two hours.”

Serves six
Preparation Time: 30 minutes plus 2-12 hours marinating
Cooking Time: 1 hours

Tandoori Goat
1 leg of goat (1-1.5kg), butterflied

For the marinade:

250g natural yoghurt
1 large red chilli, finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1/4 tsp ground cardamom
1/4 tsp ground fenugreek
1/2 tsp ground chilli
2 teaspoons smoked (pimenton) or sweet paprika
1 tbsp of tomato paste
Juice of 1 lemon
3 cloves of garlic, crushed
3 cm ginger, peeled and chopped
3 tablespoon coriander finely chopped
1 tbsp honey
salt and freshly ground pepper

For the cucumber raita:

1/2 large cucumber, washed and grated
5 tablespoons yoghurt
2 tablespoon chopped mint leaves
1 pinch of chilli powder
Juice from 1/2 a lemon
1 teaspoon honey
Maldon salt or a similar flake salt


To serve:

Serve with pilau or steamed rice, pappadums, shallow fried in hot oil or naan bread cut into wedges and heated in the oven or coated with a little oil and cooked on a grill pan or barbecue
coriander, to garnish
mango chutney (optional)

To marinate:

Pierce the goat all over with a small knife. Combine all the marinade ingredients until combined. Spread over the lamb and massage well into the meat. Place on a plate or tray, cover and place in the refrigerator. Leave to marinate for at least 2 hours before cooking.

To barbecue:

Preheat a barbecue to medium, with a drip pan in the centre. Place the goat on the hot grill above the drip pan and cover with a lid. After 30 minutes turn goat over and cook for a further 15-30 minutes. If cooking on a gas barbecue you can place the goat in an oiled tray and place on a rack, cover and leave to cook as above.

To cook in an oven:

Place the goat in a lightly oiled roasting tray and roast in an oven preheated to 220°C for 30 minutes. Reduce the heat to 200°C and leave the lamb to cook 15-30 minutes (dependent on its weight and how well you like it cooked), coat with extra marinade regularly.
When cooked remove from the BBQ or oven and rest for 10 minutes before serving.

Cucumber raita:

Mix all the ingredients together in a bowl until well combined.

To serve:

Serve the goat with cucumber raita, rice, and poppadums or naan bread. Garnish with coriander leaves. Serve with mango chutney (optional).

To butterfly goat:

To remove the bone from the goat, use a sharp knife preferably a butcher’s knife and cut from the knuckle end down to the less fleshy part of the leg and gradually remove the three bones. Once the bones are removed, slice into the thick parts of the goat so that it lies flat.

Jerked Leg of Goat

1 1/2 cup onion, finely chopped 
4 to 6 cloves of garlic, finely chopped 
1 tablespoon fresh thyme leaves (or 2tablespoons dried leaves) 
2 teaspoons salt 
2 teaspoons ground black pepper
1 tablespoon ground pimiento (allspice) 
1/2 teaspoon ground nutmeg 
1 teaspoon ground cinnamon 
1/4 cup of soy sauce 
1 very hot pepper, chopped, 
or teaspoon hot pepper oil 
1 leg of goat with bone in
Mix or puree together the onions, garlic, soy sauce, and spices to form a paste. Pierce the leg of goat all over and rub the paste all over the meat. Any unused paste (also known as "jerk rub" can be stored in a glass jar in the refrigerator for up to a month for later use). Cover or wrap in foil and refrigerate overnight to allow spices to penetrate meat.
Preheat the oven to 400 F. Sear the meat loosely covered with foil in a roasting pan at 400 F for 15 minutes and then reduce heat to 350 F. Roast meat for another hour or two depending on weight() until the internal temperature reaches 150 to 160 F. Remove the foil for the last 15 minutes of cooking.
If you use a tougher cut such as a neck roast for cooking, plan on a longer cooking time and on marinating the meat in a mixture of beer and lemon juice overnight. Put the jerk rub on it in the morning and then cook in the afternoon

    Likes (0)