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What to do with a leg of goat?

  • 15-02-2017 9:19pm
    #1
    Dial Hard
    Registered Users, Registered Users 2 Posts: 14,498 ✭✭✭✭


    So, my awesome egg-man who also rears goats has just delivered my first batch of kid meat. He gave me a leg (about 2kg) and chops and I'm planning to cook the leg this weekend.

    I'm thinking either a curry or dry- rubbing and slow roasting it to flake onto flatbreads but any other suggestions would be greatly appreciated. I know there was a regular poster in the past who was big into goat but his name escapes me right now and I'm on the app so the search function is an existential joke.

    Thanks a mill!


Comments

  • #2
    The Hill Billy
    Registered Users, Registered Users 2 Posts: 22,832 ✭✭✭✭The Hill Billy


    Lucky, lucky you. To be honest, if it is your first time having goat I'd go for something that will give you a taste of real goat & simply roast it like a leg of lamb. If it is not from a kid, treat it more like mutton & roast it long & slow.


  • #3
    Alf Stewart.
    Closed Accounts Posts: 4,789 ✭✭✭Alf Stewart.


    I am still keen to get cooking a bit of goat, might make it my mission this weekend as the wife will be on duty, and I'll have a free man cave.

    The kids will believe it's chicken, right?


  • #4
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,647 ✭✭✭✭the beer revolu


    Exactly what Hill Billy said


  • #5
    nozzferrahhtoo
    Registered Users, Registered Users 2 Posts: 9,363 ✭✭✭nozzferrahhtoo


    My all time favorite Goat Leg recipe has to be this "dry" curry one:

    http://www.abc.net.au/tv/cookandchef/txt/s2194058.htm


  • #6
    Brian?
    Moderators, Recreation & Hobbies Moderators Posts: 22,272 Mod ✭✭✭✭Brian?


    For a leg of kids goat, I'd roast it like lamb. Shoulder would be ideal for Jamaican curry goat.

    they/them/theirs


    The more you can increase fear of drugs and crime, welfare mothers, immigrants and aliens, the more you control all of the people.

    Noam Chomsky



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  • #7
    Dial Hard
    Registered Users, Registered Users 2 Posts: 14,498 ✭✭✭✭Dial Hard


    I made a rub of cumin, coriander, fennel, thyme, rosemary and lemon zest. Left in that overnight on Friday then slow roasted it for about seven hours yesterday. Shredded it and served with homemade flatbreads, lemon-pickled cherry tomatoes, pomegranate salad and mint-vinegar yoghurt. It was absolutely AMAZING and I'll be ordering another off Tim today.

    Was hoping for leftovers but it was all absolutely milled. My initially dubious family are all converts.


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