Grilling Meat & Poultry

Succulent Grilled Leg of Goat.

grilled goat (1)

This recipe is inspired by an article my friend Franka Phillip wrote for the in-flight magazine of Caribbean airlines a couple months back. When you think “Caribbean” and “goat”, curry automatically comes to mind. I’d argue that island style Curry Goat is one of the best curry dishes you’ll ever enjoy… but what about grilled goat? I was definitely intrigued from Franka’s article as I have a deep passion for cooking over raw fire and finding another way to prepare goat would be ideal.

You’ll Need…

3-4 lbs goat (leg)
3/4 cup olive oil
4 cloves garlic (diced or crushed)
5 sprigs thyme
2 tablespoon parsley (chopped)
2 tablespoon oregano
2 sprigs rosemary (3 sprigs more to make the brush)
1 tablespoon dried pepper flakes
1 lime (juice)
1/2 lime for washing the goat
1/2 teaspoon allspice
2 teaspoon honey
2 scallions (chopped)
3/4 cup orange juice
3/4 tablespoon salt

I washed the leg of goat with the juice of 1/2 a lime (lemon will work too) and cool water. Then I pat it dry with paper towels before allowing it to sit in the marinade. Basically all you do is to cut some slits (stab) into the thick parts of the leg, then combine all the ingredients mentioned above for the marinade.

grilled goat (2)

grilled goat (3)

Basically all you’re doing at this point is pouring the marinade over the goats leg, massage it in a bit, then allow it to marinate overnight or at least 2-3 hours in the fridge. I used a baking dish, but a large zipper bag would make more sense. Remember to place a plate under the bag in the fridge in the event there’s a spill.

grilled goat (4)

Before starting the grill outside (coals fire), I used some kitchen string to tie the goat’s leg so it maintains it’s shape while grilling. I also made a brush out of some Rosemary to brush on the marinade as the leg grilled. IMPORTANT! Stop using the marinade on the leg when you have about 30 minutes of cooking time left. The marinade is raw and you need at least 30 minutes to cook it off so it’s safe to eat.

grilled goat (5)

Please watch the full video below. Basically you’ll need a fire which will last for 2-3 hours as you slowly grill the leg of goat until fully cooked and tender – indirect heat. Indirect grilling simply means to have the item being grilled, NOT directly over the heat source. This leg took about 2.5 hrs on the grill which was at about 275-300 F. The last 15 minutes I placed it directly over the heat, but by this time the coals were mostly burned off.

grilled goat (6)

grilled goat (7)

Using the Rosemary brush to apply the leftover marinade adds a wonder fresh herbal note to the finished grilled goat’s leg, but remember to stop using the marinade early enough to cook-off the rawness.

grilled goat (8)

grilled goat (9)

Don’t slice into it immediately after you take it off the grill.. give it some time to rest (I know you’ll be tempted). Special thanks To Frank for her inspiration on what will be a summertime regular for me now. Yes, you can def use lamb as well.

Do you own a copy of my cookbook ?- The Vibrant Caribbean Pot 100 Traditional And Fusion recipes Vol 2

Recipe Card

Prep Time 15 mins Cook Time 2 hrs Total Time 2 hrs 15 mins
Servings: 8

Description

Elevate your grilling game with this succulent grilled leg of goat. Marinated in a blend of herbs and spices, then slow-grilled to perfection, this dish offers a tender and flavorful alternative to traditional barbecue meats.

Ingredients

Instructions

Video
  1. Wash goat leg with juice of 1/2 lime, rinse, and pat dry.
  2. Score and tie the goat leg to maintain shape while cooking.
  3. Combine olive oil, garlic, thyme, parsley, oregano, rosemary, red pepper flakes, lime juice, allspice, honey, scallions, orange juice, and salt into a marinade.
  4. Massage the marinade into the goat leg and marinate 2 hours or overnight.
  5. Preheat grill for indirect heat at 275–300 °F (135–150 °C).
  6. Place the goat leg away from direct flame on the grill and cook 2–3 hours, basting frequently.
  7. Move the leg over direct heat in the final 15 minutes to crisp the surface.
  8. Rest for 15 minutes before carving and serving.
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2 Comments

  1. Karaokegirl says:

    yummy, smoked goat!

  2. Sebastian Wahl says:

    Hello bro. Try smoking goat sometimes. Can’t provide a recipe. I am not Caribbean but I am half austrian. Danke for all the wonderful recipes. I can’t live without callaloo, island style curries,or doubles. My mother is from Wisconsin and ourfarmer buddies smoke many meats. I highly recommend smoked goat and for that matter roast goose. For Caribbean goose I might smoke it bucaneer style with peppers, brown sugar, green seasoning. Salut. Gonna send you some Austrian recipes soon

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