Baby Goat Leg 4-5Lbs

$68.99

Ingredients 1 ‏whole bone-in goat leg, about 5 pounds (2.2 kg and above) 1 bulb ‏garlic, minced 3-4 ‏small anchovies, finely chopped 1 tablespoon ‏chili flakes (hotter is better) 2 tablespoons ‏salt 1/4 cup ‏brown sugar (or honey) 1 tablespoon ‏cumin powder 1/4 cup ‏mustard (or olive) oil 1/4 cup ‏whisky 1/2 cup ‏cumin seeds, roasted 6-10 ‏basil leaves, chopped 2 ‏lemons,...

Quantity :

Subtotal : $68.99

Availability : Many In Stock

Ingredients

1 ‏whole bone-in goat leg, about 5 pounds (2.2 kg and above)
1 bulb ‏garlic, minced
3-4 ‏small anchovies, finely chopped
1 tablespoon ‏chili flakes (hotter is better)
2 tablespoons ‏salt
1/4 cup ‏brown sugar (or honey)
1 tablespoon ‏cumin powder
1/4 cup ‏mustard (or olive) oil
1/4 cup ‏whisky
1/2 cup ‏cumin seeds, roasted
6-10 ‏basil leaves, chopped
2 ‏lemons, halved and squeezed
3-4 ‏rosemary sprigs

Directions

Combine the minced garlic, chopped basil leaves, anchovies, chilli flakes, salt, brown sugar (or honey), cumin powder, mustard oil (you can use olive oil), and whisky in a mixing bowl the day before the roast, and then squeeze in the lemon juice. Divide the mixture in half, one to marinate and the other to use as a rub while roasting.

Make slits on both sides of the goat leg with a paring knife (about 4-inches apart, so 14-18 total) and rub the marinade on the leg with your hands, making sure it reaches every part of the meat.

Push some of the mixture into the slits you've made to ensure the marinade flavour seeps into the meat.

Place the roasted cumin seeds in your palm and pat the goat leg to ensure the seeds are evenly distributed.

Place the leg in a large roasting pan, cover with a baking sheet or foil, and chill overnight.

Remove the leg from the refrigerator a few hours before you plan to begin roasting the next day.

Preheat the oven to 250°F.

Place rosemary sprigs under and around the goat leg after unwrapping the foil.

Cover the roasting pan with foil again, forming a loose tent, and place it in the oven.

Before removing the meat from the oven, roast it for about an hour and a half. Raise the heat to 325°F and remove the foil from the roasting pan. Mix a few drops of hot water into the remaining marinade from the day before and rub it on the meat with a brush. Cook for another hour, or until the meat begins to brown and crisp on the outside and reaches an internal temperature of 145 degrees.