Last month I worked with a local chef and a local goat rancher to create a goat class. One of the recipes called for marinating the leg for at least 30 minutes (or as long as overnight) in 1 quart red wine, 1 cup red wine vinegar, 1 tablespoon juniper berries, 1 stick of cinnamon, 2 cloves garlic, 1 sprig of thyme, 1 sprig of rosemary, 2 bay leaves, 1 tablespoon brown sugar, 1/4 cup kosher salt. He then lightly salt and peppered it and roasted it over a wood fire. All goat I've seen has been 100% grass fed, so I wouldn't cook it much above 135F to keep the meat from being too tough. You can slice it off like you would a leg of lamb, although it's quite a bit smaller than a lamb or do thin shavings and put on a crostini with some ricotta cheese, arugula and caramelized onions. Delish!!
Preheat oven to 375 degrees.........First, I would soak the leg in some balsamic vinegar to draw out any gamey taste it might have...I would also make small slits around the leg and insert slivers of garlic. Then, I would drizzle some olive oil (not too much) over the leg and sprinkle the following: salt, pepper, Bell's Seasoning, fresh Rosemary (not too much), some fresh or dried sage...any or all of these seasonings will flavor up the leg beautifully. Lay the leg in a roasting pan that has been sprayed with Pam non-stick spray. Cut up one large onion and place it around the leg. Use a large can of College-Inn chicken broth to add to the pan just a few ounces at a time after you start to hear the pan sizzling on the bottom...don't baste the leg for the first half of the cooking or all the herbs will wash off..just put the broth in the bottom of the pan as it evaporates. The broth and the onions will make a nice juicy gravy with the pan drippings. Stick a thermometer into the thickest part of the meat and remove from the oven when done. Let the meat rest for at least 10 minutes before carving. Any questions - you can contact me at [email protected] Good luck - it sounds delicious.
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