Grilled Leg of Goat

If you’ve ever wondered how a simple leg of goat becomes unforgettable, this Succulent Grilled Leg of Goat recipe is the answer. Inspired by my passion for fire cooking, and a friend’s island storytelling, this dish delivers tender, smoky meat infused with bold herbs and spices. Slow cooking over indirect heat develops flavor and tenderness, creating a slice-worthy centerpiece perfect for gatherings and backyard feasts.

Ingredient Guide

• Goat: Brings rich, hearty flavor and benefits from slow, indirect grilling for perfect tenderness.
• Olive Oil: Helps the herb marinade adhere to the meat and encourages even browning.
• Garlic: Infuses savory depth into the marinade and complements the meat’s richness.
• Thyme: Adds earthy, aromatic notes that evoke classic Caribbean grilling.
• Parsley: Brings a fresh, bright counterpoint to the deeper marinade flavors.
• Oregano: Adds a subtle, herbaceous bite that enhances the overall seasoning.
• Rosemary: Provides piney fragrance and flavor, especially when used for basting.
• Dried Red Pepper Flakes: Introduce gentle heat and a warming spice tone.
• Lime Juice: Brightens the marinade and helps tenderize the goat leg.
• Allspice: Contributes sweet-spicy depth that’s essential to Caribbean-style meats.
• Honey: Offers natural sweetness and aids in caramelizing the exterior.
• Scallions: Add mild onion flavor and freshness to the marinade.
• Orange Juice: Introduces sweet citrus acidity that balances the savory spices.
• Salt: Essential for enhancing all marinade flavors and seasoning the meat.

Shopping Made Easy

• Buy a bone-in goat leg, ideally 3 to 4 pounds, for optimal juiciness and flavor.
• Keep fresh herbs (thyme, parsley, rosemary) on hand; they deliver more vibrant flavor than dried.
• Choose a fresh lime and scallions for bright, citrusy flavor. Bottled juice won’t substitute.

Cooking Notes from the Kitchen

• Score and tie the leg with butcher’s twine so it cooks evenly and holds its shape.
• Marinate overnight or at least 2–3 hours using a zip-top bag or baking dish for deeper flavor penetration.
• Grill over indirect heat at 275–300 °F (135–150 °C) for 2–3 hours until tender.
• Baste with rosemary-infused marinade during cooking, stopping 30 minutes before the end to avoid burning.
• Finish over direct heat in the final 15 minutes to crisp the outside and seal in juices.

Can I substitute lamb instead of goat?

Yes, lamb leg cooks similarly, but reduce cooking time slightly and monitor doneness based on your preference.

What does indirect grilling mean?

Indirect grilling places the meat next to the heat source, not directly over it, allowing slow, even cooking without burning the outside.

How do I know when it's done?

Use a meat thermometer. The internal temperature should reach about 160 °F (71 °C), or grill until the meat is tender and pulls easily from the bone.

Can I brine the goat leg instead of lime wash?

Lime juice both cleans and slightly tenderizes the meat. You can substitute a light brine (1 tablespoon salt per cup of water), but skip if a thorough marinade is already used.