A roast leg of lamb makes an impressive traditional display on any easter table. a roast leg of goat is every bit as striking, and in my mind, qualifies as an even greater delicacy. but in today�s busy, grab-and-go world, cooking any piece of meat larger than a steak or a chicken breast can feel intimidating.. Ingredients - lamb, greek yoghurt, ginger garlic paste, besan, black cardamoms, bay leaves, cinnamon, coriander powder, cumin powder, red chilli powder, garam masala. Leg of goat is pretty similar to lamb, albeit far leaner. i usually associate goat meat with indian curries but looking for something lighter, opted to slow roast it and serve with either a salad. the marinade is pretty simple and has a strong greek influence: rosemary, lemon zest, olive oil, salt and garlic..
Roast the goat leg for 20 minutes. reduce the temperature to 325 degrees, and continue roasting until the internal meat temperature reaches 130 degrees - about 18 minutes per pound. remove the goat leg from the oven, cover loosely with an aluminum foil tent and let it sit for 10 - 15 minutes before carving.. If you want to add some roasted potatoes to the mix, add 1 lb (450 g) of lightly oiled new potatoes to the pot (around the goat) during the last hour of cooking. slow roasted rosemary leg of goat. Slow roasted rosemary leg of goat 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 in order to feed more people, estimate about 2 hours of roasting per pound..
