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1) Coat leg roast with olive oil, then a generous rub with cinnamon/cumin/coriander powder plus salt and pepper.
2) Throw in to oven bag with some chopped garlic and a few more splashes of olive oil, tie a knot in bag and leave overnight in fridge.
3) Place bag in crock pot and add enough water to cover most of bag; set to low for 5 hours and leave to cook (poor man's sous vide).
4) Remove roast and reverse sear in hot pan or on BBQ grill (not necessary, but adds to flavour).
Sounds good to me. Reverse sear is also a great idea too. I always make sure to remove the gland + surrounding fat hinding underneath the muscle though, weather it is lamb, goat, or deer.
We've been doing the crock pot thing for a while now and it's been good, but I've noticed how much the meat dries out (and how much water appears in the pot). With the oven bag, this is much less pronounced. It also means less of a cleanup which is a bonus!
@MB sounds good mate. Got a couple of goat leg roasts in the freezer. Might have to crack one out and try this method over the weekend.
My go-to recipe for goat legs is to do a dry rub of spices and leave overnight. Then rub with oil and crank the oven to 220. Give a quick seat at 220 til sealed, then drop the temp to 140. I squeeze a few oranges to get about a cup or so of juice, & then just pour that over the leg & cover with tin foil. About 6hrs of that, regularly basting with the orange juice. Comes out tender as- I usually then shred it and do pulled goat tacos.
Cool Pixie, I'll try that too at some point. As you have identified, the trick with goat is low and slow while keeping moist. My mate served me up some curried goat cooked in a pressure cooker a few weeks ago. It was literally one of the nicest things I've ever eaten!
Very good @MB.
I despair when people talk about goat meat and the first thing they say is "curry".
Pretty much treat it as you would a leg of lamb - better tasting meat IMHO :)
Saved to recipe folder :thumbsup:
Anything is better than leaving them to rot in a field or the bush. I get it if you're shooting large numbers for population control or have venison coming out your ears, but for the average hunter there's good free meat running around out there, don't waste it!Quote:
Originally Posted by ebf
we don't go to that much trouble . Just dice the the meat , throw in the crock pot or slow cooker with whatever is floating around in fridge veggie wise along with mixed vege , bit of gravy mix , stock or even soup mix depending on what is in the cupboard along with water and let simmer all day .
usually have to eat with a spoon as the meat will often just fall apart if you try and stab it with a fork ...
These threads are always better with pictures:
Bagged with spices and ready for the fridge overnight.
https://i.ibb.co/BKjQCM9/IMG-4044.jpg
Just out the slow cooker.
https://i.ibb.co/WF68wYt/IMG-4047.jpg
Fall off the bone and moist. Interestingly, Mrs MB forgot to put water in the crock pot, she only had one job! I was expecting a disaster, but it seemed even better than usual, so no more water. Also, it looked so good, we decided not to sear it on this occasion.
Goat mince is great :thumbsup:
@MB If I'm reading your post correctly, you just put the bag in the slow cooker without water and cooked it that way? And the house didn't burn down? If so, I might have to try this. Never would've tried to do it, myself.
Correct. Not the instructions I left Mrs MB, but she forgot to do one step in a four step recipe! I was expected a melted bag mess at best, a burnt down house at worst, but everything was good!Quote:
Originally Posted by Ronin007
The most important part of cooking goat. Brine also helps. Especially if its a male. Definitely wont eat old stinky billys but some younger ones have more meat than nans and don't have the billy taste yetQuote:
Originally Posted by JessicaChen
I have experimented with it straight in the oven.Quote:
Originally Posted by ebf
Attachment 193378
Or a roast with and without oven bags. Usually some brown sugar, garlic onion soy sauce type rub.
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Or especially with young kids some sort of meat rub or home made masala rub and wrappes in tin foil. Roasted. It falls off the bone. Attachment 193380
Can you further expand on this? What gland, where?Quote:
Originally Posted by Nugget connaisseur
Attachment 193390
Attachment 193391
You seperate the top two musle groups in the first photo.
The ball socket is pointing up as you can tell via the photo.
Then cut out the white gland and the artery (i think) that attaches to it.
we do the same and seperate all the muscle groups regardless of where off the animal the meat is from and cut away all the white crap . Most of the reason why it ends up getting cubed rather than
steaks or roast . And in the process it generally removes any of the chewy bits . Even billys are edible doing it this way we find , and old sheep/mutton .
I've done goat leg on the BBQ rotisserie, Exactly the same way as I do lamb. Coat with oil, salt & pepper. Sear on max until the BBQ hits max temp then turn down lo (150ish) for 2-4 hours depending on your likes. It forms a thin crust and stays moist inside.
