How to make
The goat leg or shoulder is first washed and thoroughly dried with paper towels. Small cuts are made across the meat, allowing the seasoning to penetrate deeply. The garlic is sliced and inserted into these cuts to infuse flavor during cooking.
The meat is rubbed generously with salt, black pepper, paprika, and olive oil. Fresh rosemary and thyme are placed on top and around the meat. It is then left to rest for at least 30 minutes, or longer if time allows, to absorb the aromas.
The oven is preheated to 180°C (350°F). In a large roasting dish, the chopped potatoes, carrots, onions, and optional apple or quince are spread evenly. They are lightly seasoned with salt and olive oil.
The goat leg is placed on top of the vegetables. White wine and water or broth are poured into the bottom of the dish to keep the meat moist during baking.
The dish is covered with foil and baked slowly for about 2 hours. The foil is then removed, and the meat is roasted for another 30-40 minutes until golden and slightly crispy on top. During this time, the meat is occasionally basted with its juices to enhance flavor and tenderness.
Once done, the meat is allowed to rest before slicing, ensuring it remains juicy and tender.
Serve the baked goat leg hot with roasted vegetables and fresh bread or salad. It pairs beautifully with red wine. Store leftovers in the refrigerator for up to 3 days. Reheat gently in the oven with a little broth to keep the meat moist.
If you enjoyed this rich and aromatic dish, try our roasted lamb shoulder, garlic herb pork roast, or oven-baked beef brisket for more hearty and satisfying meals.
