Salt and pepper are enough to make a dish you’ll remember for the rest of your life! BUT, (yeah… it seems there’s always a “but”!) the meat needs to be really good quality, meaning young, grass-fed and free-range if possible! That’s where Russett Woods Estate can help you with!
What temperature should goat meat be cooked to?
You don’t need an oven thermometer for this recipe and you don’t have to worry about the internal temperature of the meat. The slow roasting method cooks the meat perfectly and makes it fall-off-the-bone tender. But if you just want to know the goat meat temperature should be about 150°F to 160 °F (65 °C – 70 °C).
Prep 20 minutes
Cook time: 2.5 hours
One pan recipe for slow roasted goat leg glazed with pomegranate syrup and served with baked potatoes. Tender and succulent meat that will impress your guests!
Course: Main Course
Cuisine: Greek, Mediterranean
Servings: 4 -6
Calories: 788 kcal
Author: The Hungry Bites
Ingredients
For the meat:
1.3 Kg goat leg with the bone
2-3 cloves of garlic cut into little sticks
3-4 sprigs of rosemary
Juice from 1 lemon
1/4 cups olive oil
Salt and pepper to taste
1 tablespoon dried oregano
1 cup white wine
2 pounds baby potatoes or potatoes peeled and cut into wedges
For the glaze:
3 tablespoons pomegranate syrup, or grape syrup, maple syrup or honey
1/2 teaspoon ground coriander seeds
Pinch of salt and pepper
1 teaspoon olive oil
Pomegranate arils for decoration, optional
Aluminum foil
Instructions
- Preheat your oven to 356°F (180°C)
- Rub the meat with salt and pepper. Make small incisions throughout the meat and put inside one stick of garlic and some rosemary.
- Place the meat and potatoes in a pan, add the wine and lemon juice, drizzle with the olive oil and sprinkle with the oregano. Wrap well with foil and bake for 2 hours.
- Combine all the ingredients for the glaze in a bowl, and mix well. Remove foil and brush the meat with half of the glaze.
- Return to the oven and bake uncovered for at least 30 more minutes or until the surface of the meat is deep brown and you can see the tissue separating from the bone.
- When the meat is almost done, brush once more with the rest of the glaze and bake for additional 5 minutes (this is the time to throw in some pomegranate arils). Take out of the oven and let it rest for 15 minutes before serving.
Recipe Notes
- For a more traditional recipe, use only goat leg, salt and pepper, olive oil, some lemon juice and potatoes. Bake covered in the oven for two hours, uncover and continue baking until crispy and browned on the outside.
- Long baking time will make the meat tender, succulent, and fall-off-the-bone!
- Search for good quality meat!
- Instead of pomegranate syrup, you can use maple syrup, honey or grape syrup.
- Don’t forget that goat meat loves rosemary and garlic!
- Since you’re already using garlic, wrap some whole bulbs aluminum foil and bake them in the pan to get caramelised, roasted garlic. When done, open the foil, cut the bottom of the bulb and squeeze into a jar. Top will olive oil and store in the fridge or freezer.
- Cooking times may vary, depending on the type and age of the meat.
(SOURCE: https://www.thehungrybites.com/greek-roasted-goat-or-lamb-leg/)
