For something different to your usual suspects, try this slow roasted goat leg recipe from Mariette van Vuuren at 2V Boer Goats in Sunbury. Mariette says most people think of curries and braises when cooking goat, but this roast is a delicious alternative. It can be prepared just like lamb, but being leaner it is a healthier option.
Mariette’s top tips for cooking with goat
Due to the low fat content of Boer goat meat, it will lose moisture and can toughen quickly. Remember to cook goat meat slowly over a low temperature, and cook goat meat with moisture. It’s delicious in stews and oven roasts.
Tender cuts, usually from capretto (very young, milk-fed goat kids between four and eight weeks), are very juicy. These can be used in dry cooking methods such as grilling on the barbecue or stovetop or frying.
1 leg of goat
4 tbsp finely chopped garlic
4 sprigs rosemary
1 tsp salt
6 bay leaves
½ cup olive oil
1 onion, finely chopped
½ bottle white wine
4-6 medium potatoes, quartered
Preheat the oven to 200°C. In a pan brown the onion lightly with 1 tbsp olive oil.
Mix the remainder of the olive oil, salt and garlic and onto goat meat. Place the meat into a deep oven dish with the browned onions, bay leaves and rosemary sprigs. Add the white wine, quartered potatoes and cover the dish with foil.
Place in the oven and leave for 1½ hours. Remove the foil after 1½ hours and cook for a further 30 minutes, or until nice and brown.