Thread: What's best way to cook a leg of goat?

I've been offered a leg of goat from a freshly shot animal.

What's the best way to cook this?
Slow roasting has been suggested, as has using the slow cooker.

How would you prepare and cook it?

Thanks in advance.

goat just screams a goat curry I like the coconut based curry's so cheat go to your supermarket and get a jar of coconut based curry such as a nawabi there will be a recipe on back - you tube also has lots of recipes and methods - the only problem with that is to get it tasting anywhere near a good curry requires buying a number of separate ingredients and in quantity's that leave a lot unused - you could ask your favourite Indian takeaway if they will do you a curry without meat and use that - in fact thats a great idea then you can get the rice and garlic naan to go with it - just cube the goat meat brown in a frying pan and slow cook for 2 hours at least add your curry and wow - now you have made me bloody hungry

Originally Posted by Barry the hunter

goat just screams a goat curry I like the coconut based curry's so cheat go to your supermarket and get a jar of coconut based curry such as a nawabi there will be a recipe on back - you tube also has lots of recipes and methods - the only problem with that is to get it tasting anywhere near a good curry requires buying a number of separate ingredients and in quantity's that leave a lot unused - you could ask your favourite Indian takeaway if they will do you a curry without meat and use that - in fact thats a great idea then you can get the rice and garlic naan to go with it - just cube the goat meat brown in a frying pan and slow cook for 2 hours at least add your curry and wow - now you have made me bloody hungry

The Japanese curry rouxs are mint for this sort of thing, easy and tasty as

Slow roasted on low heat in a pot in the oven rather than an electric crock pot is the way to go. Not sure why, but I asked the question a little while ago and most people seemed to be in agreement. Sauce/flavourings of your choice. Indian curry flavours go well, as do southern European (e.g. cumin, coriander, cinnamon).

There's a gland that is easily removed from the back legs when you butcher. Easier for you to Google images rather than me try to explain. Alternatively, someone did posted good pictures up on the forum if you can find them. I prefer to cut my goat legs on to large chunks bone in before cooking, but cooking whole is fine too. Bumblefoot has some good ideas on his lifestyle thread.

Goat Curry

1. Mix:
• Goat meat
• 4 small red onions
• 4 garlic cloves
• 4 small chillies
• 8 cloves (ground)
• 8 cardamom pods (ground)
• 2 bay leaves
• 4 tablespoon paprika
• 2 tablespoon salt
• 2 tablespoon butter
• 2 tablespoon garam masala
• 1 tablespoon ginger powder
• 1 tablespoon coriander powder
• 0.5 tablespoon cumin powder
• 0.5 tablespoon turmeric powder
• 0.5 tablespoon chilli powder
• Can diced tomatoes

2. Slow cooker for 5 hours at 100 degrees C (add capsicum and tomatoes in last hour)

Slow roast.

Rub it in olive oil and crushed garlic, wrap it in streaky bacon and do a slooooow cook on a charcoal BBQ.

Mongolian flavours go well with goat as well

A couple of uestions first : Is it a leg from a Nanny, a young one or a Billy?/ If its a Nanny pretty much any way you cook mutton will work, or mild curry , stir fry etc....If it is a young animal then treat it like lamb and it will be fine- they come up very tender as a small roast and if done right they will just about fall off the bone....If it is from a billy then there is less choice- it will want to be a spicy / strongly flavoured curry with lots of spice.

How close are you to Chch? If you want easy to make curry, head into Yogiji supermarket in Sydenham ( Wordsworth street between Colombo and Durham) They have all the spices you will need (check out the bulk bins) and a very large array of packet mixes for all sorts of currys etc. More authentic indian than anything you willl find ina supermarket and priced well too....

We eat goat 3-3 times a week, young Billy’s mostly, kids fav is roasted - salted and wrapped in tinfoil, chuck in a roasting dish and cook on 150 for 4-5 hours depending on the oven, ours is old and slow. Wife’s fav is curry. I’ve hammed it, luncheon, frankfurters, steaks. Underrated meat foresure, just make sure you wrap it tight with tinfoil or it drys out

I'd leave it covered in the fridge for a week to start off with.

More people eat goat on this planet than eat lamb/mutton. There's a massive number of recipes out there, from copied mutton ones to North African ones, and everything inbetween.

cover it with yoghurt (only stuff its useful for) lots of streaky bacon to wrap it , very long slow cook while basting
or if you want to go over the edge make a dough of flour/water and the previous mix and slow cook for 6-8 hours in an oven. break open the crust of "bread" and enjoy

What I do....
Pulled goat leg.
1. Cover it with whatever rub you like to use(I just use salt, pepper, brown sugar, paprika and garlic powder).
2. Chuck it on the charcoal BBQ at 110-130°C for about 4 hours(indirect heat).
3. Throw it in a roasting pan with a cup or 2 of stock of your choosing then cover it with tinfoil still at 110-130°C(I put it in the oven for this step).
4. About 2 hours later give it a stab with a skewer and if it doesn't go in easy leave it for another 20mins then try again until it's like stabbing butter.
5. Rest it for 30mins then the meat will almost fall off the bones.

I feel like I've cracked the massive potential in goat meat. I simply mince it. There's only so many goat curries one wants to eat and it's a difficult meat to prevent drying out.
It makes an amazing lean mince, use just like beef or venison mince.
I mince all of ours now, even started taking the front legs and boning them out quickly to mince.

Spag bol, lasagna, chlli all the favourites go awesome.

Originally Posted by Makros

I feel like I've cracked the massive potential in goat meat. I simply mince it. There's only so many goat curries one wants to eat and it's a difficult meat to prevent drying out.
It makes an amazing lean mince, use just like beef or venison mince.
I mince all of ours now, even started taking the front legs and boning them out quickly to mince.

Spag bol, lasagna, chlli all the favourites go awesome.

I think mincing saves a lot of drama with game meat cooking in general. Personally, I'm not a huge fan, but making burgers and meatballs is a great way of getting game meat in to fussier members of the family.

If it's not too gamey I've cooked them on the BBQ rotisserie. Same as you would a leg of lamb, Cover with oil, salt & pepper etc then start on a high heat for 30 minutes to get up to temp then low heat for 3-5 hours. Tastes like a low fat mutton and also enjoyed by those with very "Kiwi" tastebuds