Roasted goat


Roasted goat
Roasted goat

- 1 4-5 lb leg of goat, bone and all
- seeds from a large mature papaya
- 1-2 Tbs kosher salt
- 2-3 large onions for roasting
For the Marinade
- 20 limes, juiced
- 1 c. rum
- 1 c. white wine
- 2 c. olive oil
- 1/4 c. brown sugar
- 2-3 large beets
For the Spice Rub
- 2 Tbs dry ginger
- 2 Tbs cumin
- 1 Tbs coriander
- 1/4 c. brown sugar
- 1/4 c. kosher salt
- 1 Tbs sumac
- chopped fresh mint
- head of garlic
- fresh ginger knuckle- 2" or so.

Goat can be a tough meat, so this recipe is designed to ensure a nice tender meat. The goat leg is marinated overnight, brined in a spice rub paste for 3 hours, seared over a hot BBQ and finished off in the oven. The end result is a supple tender meat, and the mild flavor of the young goat is enhanced but not overpowered by the marinade and rub. 

Steps 3-5 should be done the day before serving.
Steps 6-13 should be done the day of serving. 

If you ever finding yourself asking why for any of the ingredients or techniques, check out how we came up with this recipe . 

Author:  (thelongrestaurant.com Blog)



 


 

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