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.
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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.
Grilled Leg of Goat
Ingredients
- 3-4 lbs goat leg bone-in
- 3/4 cup olive oil
- 4 cloves garlic diced or crushed
- 5 sprigs thyme
- 2 tablespoon parsley chopped
- 2 tablespoon oregano
- 2 sprigs rosemary
- 1 tablespoon dried pepper flakes
- 2 lime juiced, divided
- 1/2 teaspoon ground allspice
- 2 teaspoon honey
- 2 stalks scallions chopped
- 3/4 tablespoon salt
Instructions
- Wash goat leg with juice of 1/2 lime, rinse, and pat dry.
- Score and tie the goat leg to maintain shape while cooking.
- Combine olive oil, garlic, thyme, parsley, oregano, rosemary, red pepper flakes, lime juice, allspice, honey, scallions, orange juice, and salt into a marinade.
- Massage the marinade into the goat leg and marinate 2 hours or overnight.
- Preheat grill for indirect heat at 275–300 °F (135–150 °C).
- Place the goat leg away from direct flame on the grill and cook 2–3 hours, basting frequently.
- Move the leg over direct heat in the final 15 minutes to crisp the surface.
- Rest for 15 minutes before carving and serving.
