Seven-hour Leg Of Goat
From elgourmand2 7 years ago
- 8 hrs. to make
- Serves 4-6
Goat time in Siumu. Next year I reckon we’ll get two goats; one just after Christmas and the other just about mid June. But what about this year’s goat? The way I got this recipe was a sorta “fly by the seat of your pants” thing and it never was complete. Read more I’ve tried to fill in some of the gaps but, truth is, I wing it a fair bit, and suggest you do the same. This is a take on the fabled French seven-hour leg of lamb and is a perfect way to cook leg of goat. The meat is cooked for a long time on low heat and is tender enough to eat with a spoon. See less
Ingredients
- • 2 garlic cloves plus 1 whole head garlic, cloves peeled and halved. shopping list
- • 4-pound leg of goat. shopping list
- • Olive oil. shopping list
- • Salt and FG pepper to taste. shopping list
- • 3 medium onions, quartered. shopping list
- • 4 carrots, peeled and quartered. shopping list
- • 1 Tbs. minced fresh rosemary leaves. shopping list
- • 1 bunch fresh thyme. shopping list
- • 1 Tbs. minced fresh sage leaves. shopping list
- • 3 bay leaves. shopping list
- • 1 cup dry white wine. shopping list
- • 1 cup chicken broth. shopping list
- • 2 pounds boiling potatoes, quartered. shopping list
How to make it
- 1. Preheat oven to 425° F. (220° C.).
- 2. With a paring knife, make small incisions in leg and insert slivers of garlic. Rub meat with olive oil. Salt and pepper to taste.
- 3. Layer the herbs and vegetables (except potatoes) in bottom of heavy roasting pan with tight-fitting lid. Lay goat on top and pour in wine and broth. Place on stove and bring liquid to a boil.
- 4. Cover and place in oven. After 30 minutes, turn heat down to 300° F. (150° C.).
- 5. Braise until meat is so tender it's almost falling off the bone. This will take 5 to 7 hours, depending on size of leg, roasting pan and oven. Check from time to time, basting with liquid and adding more if liquid evaporates too much. With about an hour to go before the goat is done, bury potatoes around meat.
- 6. Remove the leg to a serving platter and remove the garlic cloves you added in step #2. Discard.
- 7. Remove the cooking veggies from the roasting pan to a serving bowl.
- 8. Put the juices from the roasting pan in a gravy boat to be used on the goat and potatoes.
- 9. Serve all of this while still piping hot. See Photo
- OPTION: Between step #2 and #3 I build a really smoky (but not very hot) fire in the Kamado and put the leg in there for an hour or so, with the lid closed. Then proceed with step #3.
- NOTE: If you have any goat leftover try making Turkish Doner Kebabs. Recipe posted a couple months back. That was a treat.
People Who Like This Dish 1
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 0
-
All Comments
-
Your Comments