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...

Goat is the most widely eaten meat in the world. All of Africa, Central, South & East Asia, Middle East, parts of Europe - they all eat mostly goat.

In India, goat is the preferred meat along with chicken (in the last 50 years). Here are some tips.

1. Start with a young animal - nanny or kid. 2 or 3 legs is still not a lot of meat for the smaller animals
2. Make sure the meat is clean and free of grit, grass, hair
3. Use natural unsweetened yoghurt in the marinate - this the BIGGEST factor
4. Check YouTube for recipes - Rogan Josh, "Lamb" nawabi, Raan Masadar, Lal Maas, etc. Lots of options and not difficult
5. My usual - easy recipe
* Debone & cut into 2 cm cubes
* Break the bones and expose the marrow and add to meat
* 1 cup Greek yoghurt unsweetened - drain any water
* 1/4 tsp turmeric
* 1 table spoon ready spice mix such as Tandoori mix, Meat masala, Chicken masala etc. from the local Asian store
* 1 tsp garam masala
* 1/2 tsp salt (to taste depending on amount of meat)
* 1 full pod garlic ground to paste (I like lots of garlic)
* 1.5 inch piece ginger ground - I grind ginger and garlic together with 3 tbs oil (no water) - keep 1 tbs for below step
Mix above thoroughly and refrigerate overnight

Cooking - step 1
* Heat 2 tbs ghee & 2 tbs cooking oil - Fry 3 large sliced onions until just golden (don't char it) - medium to low heat
* 1/4 tsp salt
* Add the 1 tbs ginger and garlic - fry for 2 min until raw smell is gone
* Add 1 can of chopped tomatoes and cook for 10 min - medium heat
* 1/2 tsp garam masala
* 1 tbs Spice mix as above in marinade
* 2 sprigs curry leaves if you can get it
* Cook until oil separates & nice curry smell emerges
* Cool and blend really smooth in a food processor - set aside in roasting dish / pot (5 lit)
* Check for salt and add if needed - careful!

Cooking - step 2
* Add more oil in pan and sear the marinated meat for about 10 minutes
* Transfer meat to the roasting dish and add 2 cups hot water (NOT COLD WATER)
* Bake in Oven for 3 hours at 160C - make sure the dish is covered with lid
* remove bones before serving

Enjoy with rice, Naan, chapatis etc.

Soaked in brine overnight then BBQ with some sticks for added smokey flavour never fails.

Excellent thread considering the National Goat hunting comp is on now!

Last nights dinner was roasted goat hocks. This F. WHITLOCK & SONS, Zesty Za'atar rub is what I used. Just rubbed the hock with olive oil, placed them in an oven try, sprinkled Zesty, pepper and salt, added garlic cloves (not chopped) added a cup of water, covered with tin foil then whacked it in the oven at 150 degrees for about 3 hours. Long and slow. Open oven and baisted with juices every now and then. Topped up water if required. Delicious! Tender as, fall off the bone. I reckon baisting and keeping water in are critical to preventing the meat from drying out.

Zesty Avatar ingredients: Sumac, sea salt, Oregano, Cumin, Thyme, Garlic, Marjorie. All stuff that should be in you pantry for cooking game
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Tonight will be casseroled neck chops.

I did a load of goat for Xmas dinner this year. Did it in oven bag just like a leg of lamb with garlic cloves and rosemary, slow cooked for 6 hrs at 100° then basted with honey and grilled for about 10mins. Fell off the bone and everyone didn't believe it was goat!

Originally Posted by Cyclops

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.

How’d it turn out in the end, how did you end up preparing it?

Originally Posted by Moutere

How’d it turn out in the end, how did you end up preparing it?

Found a slow cook recipe on the NZDA website, used that as a basis.
It was very,very nice

Last night I nailed the goat casserole!
The meat was frozen, so I didn't brown it, just threw is in the Le Cresset with:
One big onion roughly chopped
One green pepper, one red pepper roughly chopped
1/2 an egg plant chopped
a Couple of carrots
A couple of potatores
Two cubes of beef stock
Pinch of cayenne pepper
Tsp Mustard powder, Cumin, paprika, oregano, marjoram
Tblsp of dark soy sauce, and Leanne Parents
1 can of tomatoes
1 Bay leaf
Couple of cups of water to cover everything
Whacked it in the oven at 150 degrees for 3 hours.
In hindsight, I could have cooked the meat for one hour, before adding the veges but...
Also it need salt and garlic, which I didn't have.
Fell off the bone, delicious and tender as.