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

A young nanny properly handled and meat kept clean from the skin including your hands touching the skin then meat will be practically indistinguishable from roast lamb if treated the same....in fact I used to lable it lamb to put in freezer so the wife would eat it...she never knew the difference.
Billy's or older animals and less than hygienic handling can be very goats flavored/smelling....I give anything like that to the dog or leave it on the hill but if you can smell goat on the meat I'd say curry and a real strong one.

I've been working my way through Rick Stein's India cookbook. There are some cracking dishes in there, but by far my favorite is the Chicken and Rosewater biryani.

I replace the chicken with a diced leg of goat and ditch the rosewater. Marinate overnight, cook and layer up in a slow cooker and leave cooking for another 4hrs. A bit time intensive but you get enough to last a few meals.

Here's a link to the recipe.


https://www.bbc.co.uk/food/recipes/c...osewater_70042

Can hangi - meat marinaded, wrapped in tinfoil so it can't dry out and then 6 or 7 hours steamed. Can't mess it up, and it will self pull at the end of that. Moist, tender, falling apart...