- 2 pounds goat meat (or lamb) without bones
- 1 lime, juiced
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1 Scotch bonnet pepper (any color), seeded and minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground allspice (dry pimento berries)
- 3 tablespoons curry powder
- 2 whole scallions, sliced
- 1 onion, sliced
- 3cloves garlic, minced
- 1/4 cup vegetable oil
- 3 tomatoes, diced
- 1/2 cup coconut milk(optional)
- 7 cups water
Slow roasted rosemary leg of goat3 large carrots, cut into 2-inch lengths 1 medium yellow onion, roughly chopped 2 large sprigs fresh rosemary, leaves only 4 cloves garlic, chopped 1 teaspoon dried thyme 1 teaspoon fennel seeds 1 teaspoon cumin seeds 1 teaspoon kosher salt 1 teaspoon black peppercorns 1/2 teaspoon smoked paprika 1/2 teaspoon ground dried sage 1/2 teaspoon ground coriander 1/4 teaspoon ground cloves 2 tablespoons olive oil 2 1/4-pound bone-in goat leg *(see note) 2 1/2 cups white wine
Heat the oven to 425 degrees. Arrange the carrots and onion in a Dutch oven.
In a mini processor or spice grinder, combine the rosemary, garlic, thyme, fennel, cumin, salt, peppercorns, paprika, sage, coriander and cloves. Grind until a coarse paste forms, then transfer to a small bowl. Add the olive oil and mix to form a loose paste. Set aside.
Use a knife to trim away any fat on the exterior of the meat. Rub the oil-and-spice blend thoroughly over the meat, massaging it into any splits or separations. Set the meat on top of the carrots and onions in the pot. Pour the wine into the pot (not over the goat, which would wash away the seasoning rub).
Set in the oven and cook for 30 minutes. Reduce the heat to 300 F, then cook for another 3 1/2 hours, or until the meat falls away easily from the bone.
*Note » This recipe was written for a 2 1/4-pound bone-in leg of goat, which will make about 4 servings. If you can’t find that size, or need a larger one to feed more people, estimate about 2 hours of roasting per pound. We also found that using a ceramic Dutch oven slowed the cooking slightly; a cast-iron pot accelerated it. It’s best to check the meat about every 30 minutes after it has roasted for 3 hours.
Braised Goat Shoulder
- 1½ lb goat
- kosher salt and freshly ground black pepper
- 1-2 tsp sweet smoked paprika (pimenton de la vera dulce)
- canola oil
- 1 medium onion, chopped
- 4 cloves of garlic, chopped
- 3 stalks of celery, diced
- 2 large or 3 small carrots, diced
- ½ cup dry white wine
- 2 Tbsp sherry vinegar, or white wine vinegar
- 1½ cups chicken stock
- 1½ cups veal stock
- 1 Tbsp unsalted butter
SLOW COOKED GOAT SHANK WITH POTATOES AND CARROTS Ingredients: 2 tablespoons olive oil 1 tablespoon bacon grease 2 goat shanks 4 cloves garlic crushed 1 14.4 oz can tomatoes 1 cup red wine 11/4 cups chicken stock ½ cup chopped carrot 1 ½ large or 2 medium yellow onions cut into eighths 1 tablespoon chopped fresh rosemary 1 tsp dried oregano Kosher salt and fresh ground pepper 8 oz. whole baby carrots 4 small – medium potatoes peeled and cut into chunks Directions: season well with salt and pepper. Brown shanks well on all sides – 5-7 minutes (med high heat), remove from skillet to slow cooker. Add remaining tablespoon olive oil to skillet; heat to medium. Add onions, carrots, and garlic to skillet; sauté until onions are tender and slightly browned. Transfer vegetables to slow cooker; arrange shanks on top of veggies. Add wine and chicken stock to skillet; bring to a boil scraping up browned bits from bottom of pan. Add tomatoes, rosemary and oregano; simmer for 3-5 minutes. Pour over shanks and vegetables in slow cooker. Set slow cooker to low for 3 hours. After 3 hours open cooker and add carrots and potatoes (on top of goat shanks). Close cooker and cook on low for 4 hours or until potatoes and carrots are very tender and meat is falling off the bone. Open the cooker and remove the potatoes and baby carrots, serve along side meat as is or mash potatoes as a bed for the meat. Serve that meat au jus or puree the sauce and make a rue to thicken into very tasty gravy.