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Goat Leg Recipes

Some of our favorites include: Pulled Smoked Goat Barbacoa and more!


Pulled Smoked Goat Barbacoa


This Smoked Goat Barbacoa recipe is tender, shredded smoked goat or lamb leg simmered with dried chilis and spices. It’s a great addition to your summer and fall repertoire the whole family will love.

Prep Time 30 minutes

Cook Time 4 hours

Total Time 4 hours 30 minutes

Servings 8



Section 1: Ingredients


  • 1 whole goat or lamb leg about 3-4 pounds

  • 1 tablespoon kosher salt

  • 1 teaspoon fresh ground black pepper

  • 2 teaspoons ground cumin

  • Chili sauce

  • 5 dried guajillo chilies

  • 1 dried chipotle chili optional

  • 1 medium yellow onion 6 oz

  • 5 cloves garlic

  • 1 qt warm lamb, chicken or goat stock

  • 2 dried bay leaves

  • 1 teaspoon dried Mexican oregano


Section 2: Directions


Season the leg

1.  Preferably the night before, season the goat leg all over with the salt and pepper and refrigerate overnight. If you don’t have time to let it sit overnight, a few hours will do.

Smoking the Goat

1.  Prepare a wood fire (alternately, you can smoke the lamb at 250 F for an hour or two, or just skip it. Cook the lamb over the wood, making sure the heat doesn’t get too hot, and allow it to smoke for at least 1 hour.

Cooking the vegetables

1.  Meanwhile, in a dry skillet, or over the grill grates, toast the chilies until crisp. Cut the onion into ¼’s and cook until slightly charred on one side. Cook the garlic cloves whole, in their skin, until lightly colored. Allow the onion and garlic to cool.

Assembling the sauce and cooking

1.  Break open the chilies, remove the seeds and discard. Peel the onion and garlic.

2.  Put the lamb stock in the bowl of a blender with the onions, garlic, oregano, and chilis, then puree until smooth-ish.

3.  Put the leg of goat in a slow cooker, along with the chili sauce and the bay leaves, cover, and cook on low heat for 6 hours or until very tender.

Season the goat

1.  Remove the goat from the slow cooker to a cutting board, mopping up any juice with towels to keep your work surface clean and dry. Discard the bay leaves. Using two forks, shred the meat coarsely, then transfer to a bowl.

2.  With a spoon, skim as much fat from the goat stock as you can, and add it all to the meat, along with about 1-1.5 cups of the juice. Mix the meat, season with salt until it tastes good to you, and serve, or allow to cool, then refrigerate or freeze for future meals.

Serving

1.  Serve the warm goat barbacoa with fresh warmed tortillas heated up directly on a grill or a burner, along with all of your favorite taco accompaniments.

Notes

~ A whole leg can be used here, but shoulders or just large pieces of stew meat or neck are good too. 



Greek Roasted Goat Leg


One pan roasted goat leg recipe with pomegranate glaze, served with baked potatoes. Tender and succulent meat that will impress your guests!

PREP TIME 20 minutes

COOK TIME 2 hours 30 minutes

TOTAL TIME 2 hours 50 minutes

SERVINGS 4 - 6




Section 1: Ingredients


For the meat:

  • 3 pounds (1.3 Kg) (1.3 Kg) goat leg with the bone (you can also use lamb)

  • 2-3 cloves of garlic cut into little sticks

  • 3-4 sprigs of rosemary

  • Juice from 1 lemon

  • ¼ cups olive oil

  • Salt and pepper to taste

  • 1 tablespoon dried oregano

  • 1 cup white wine

  • 2 pounds (900 g) baby potatoes or potatoes peeled and cut into wedges For the glaze:

  • 3 tablespoons (50 g) pomegranate syrup, or grape syrup, maple syrup or honey

  • ½ teaspoon ground coriander seeds, optional

  • Pinch of salt and pepper

  • 1 teaspoon olive oil

  • Pomegranate arils for decoration, optional



Section 2: Directions


1. Preheat your oven to 356°F (180°C)

2. Rub the meat with salt and pepper. Make small incisions throughout the meat and put inside one stick of garlic and some rosemary. Place the meat and the potatoes in a pan, add the wine and lemon juice, drizzle with the olive oil and sprinkle with the oregano.

3. Wrap well with foil and bake for 2 hours.

4. Combine all the ingredients for the glaze in a bowl, and mix well. Remove foil and brush the meat with half of the glaze. Gently smash the potatoes if you want them with crunchy edges. Return to the oven and bake uncovered for at least 30 more minutes or until the surface of the meat is deep brown and you can see the tissue separating from the bone.

5. When the meat is almost done, brush once more with the rest of the glaze and bake for additional 5 minutes (this is the time to throw in some pomegranate arils). Take out of the oven and let it rest for 15 minutes before serving.


NOTES

~ Serve this dish with Baba Ganoush or tzatziki to wow your family and friends!

~ For a more simple, traditional recipe, use only goat leg, salt and pepper, olive oil and potatoes. Bake covered in the oven for 2 hours, uncover and continue baking until crispy and browned on the outside.

~ Cooking times may vary, depending on the type and age of the meat. If using lamb, increase baking time approximately 30 minutes.



How to Cook a Goat Leg


A dry rub marinade and a long slow cook help ensure a tender, flavorful leg of goat.

Prep time: 1 day

Cook time: 8 hours

Total time: 1 day 8 hours

Servings: 4




Section 1: Ingredients


  • 3 lb goat leg, whole

  • 2 tsp sea salt

  • 2 tsp sugar

  • 2 tsp garlic powder

  • 2 tsp onion powder


Section 2: Directions


 1. Combine the salt, sugar and seasonings in a small bowl. 

2. Coat the outside of the goat leg completely and wrap the meat tightly in foil.  Refrigerate the meat for at least 4 hours, but ideally 24 hours.  Bring the meat out of the refrigerator and return to room temperature.

3. Preheat the oven to 450 degrees.  Once it's up to temperature, place the foil-wrapped meat on a baking sheet and put it into the hot oven. 

4. Immediately turn the oven down to 300 degrees and slow roast the goat leg for 6 to 8 hours.  It is done when the meat pulls back from the bone and comes away easily with a fork.

5. Serve this recipe for slow roasted goat leg as you would a pot roast, perhaps with a side of vegetables and mashed potatoes.



Cumin-Crusted Goat Leg




Section 1: Ingredients


  • 1 whole bone-in goat leg, roughly 5 pounds (aitch bone removed)

  • Several pounds new potatoes, young onions, carrots

  • Sea salt

  • 2 tablespoons vegetable oil Seasoning

  • 1 bunch scallions, minced

  • 1 tablespoon ground cumin

  • 1/4 cup whole cumin seeds

  • 2 tablespoons sea salt

  • 2 tablespoons crushed dried hot red whole chiles

  • 1/4 cup soy sauce

  • 3 tablespoons peanut oil

  • 3 tablespoons brown sugar

  • 2 tablespoons Chinese black vinegar

  • 2 tablespoons toasted sesame oil

  • 3 tablespoons fresh minced ginger (a microplane works well for this)


Section 2: Directions


1. Make 12 to 16 slits in the goat leg with a paring knife.

2. In a mixing bowl, combine the minced scallions, cumin, cumin seeds, sea salt, dried red chiles, soy sauce, peanut oil, brown sugar, black vinegar, sesame oil and minced ginger.

3. Divide this seasoning mix in half. Take half of the seasoning mix and rub very well onto both sides of the goat leg, pressing into all the nooks and crannies, using your fingers to push some seasoning into the cuts you made with your knife. Place the goat leg in a large roasting pan, and let rest in the refrigerator for 5 to 6 hours. Let sit at room temp for an hour before cooking.

4. Clean and season the potato mixture with salt and a whisper of vegetable oil. Place the vegetables in the roasting pan around the goat leg.

5. Roast for one hour in a preheated 325-degree oven. After an hour, rub the top of the goat leg with the remaining half of the seasoning mix. Raise the temperature to 400 and cook for another 30 to 40 minutes, or until the internal temperature reaches 145 degrees. Let meat rest for 15 minutes and serve.





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