Leg Of Goat Food

GREEK SLOW ROASTED GOAT (OR LAMB) LEG

Steps:

• Preheat your oven to 356°F (180°C)
• Rub the meat with salt and pepper. Make small incisions throughout the meat and put inside one stick of garlic and some rosemary.
• Place the meat and potatoes in a pan, add the wine and lemon juice, drizzle with the olive oil and sprinkle with the oregano. Wrap well with foil and bake for 2 hours.
• Combine all the ingredients for the glaze in a bowl, and mix well. Remove foil and brush the meat with half of the glaze.Return to the oven and bake uncovered for at least 30 more minutes or until the surface of the meat is deep brown and you can see the tissue separating from the bone.
• When the meat is almost done, brush once more with the rest of the glaze and bake for additional 5 minutes (this is the time to throw in some pomegranate arils). Take out of the oven and let it rest for 15 minutes before serving.Eat!

LEG OF GOAT

Steps:

• Preheat oven to 425 degrees.
• With a paring knife, make small incisions in leg and insert slivers of garlic. Rub meat with olive oil. Salt and pepper to taste.
• Layer the herbs and vegetables (except potatoes) in bottom of heavy roasting pan with tight-fitting lid. Lay goat on top and pour in wine and broth. Place on stove and bring liquid to a boil.
• Cover and place in oven. After 30 minutes, turn heat down to 300 degrees. Braise until meat is so tender it's almost falling off the bone. This will take 5 to 7 hours, depending on size of leg, roasting pan and oven. Check from time to time, basting with liquid and adding more if liquid evaporates too much. With about an hour to go before the goat is done, bury potatoes around meat.

BONELESS LEG OF LAMB WITH HERBED GOAT CHEESE

Steps:

• Preheat oven to 450°F. Remove netting from lamb and place on cutting board. Open the meat up and season with salt and pepper. In a mixing bowl, combine the goat cheese, garlic, parsley, rosemary and Craisins®. Place the goat cheese mixture in the middle of the lamb opening and fold side layer on top of lamb. Cut 12 pieces of twine and tie lamb so goat cheese mixture is intact. Season the outer layer of lamb with salt and pepper. Cook lamb at 450°F for 20 minutes. Turn oven down to 400°F and cook for another 55 minutes. Take out of the oven and let rest for 15 minutes before slicing.

LEG OF LAMB WITH GOAT CHEESE

Steps:

• Strip the leaves off 5-6 stems of thyme, 3-4 stems of oregano and 5-6 mint leaves. Chop finely and mix with 1 tsp lemon zest and half the garlic. Open the butterflied leg of lamb completely until flat. Spread herbs over cut surface. Spread goat cheese over herbs, distributing as evenly as possible. Roll leg back together and tie with butcher's twine.
• Place stuffed leg into a large zip top bag. Combine wine, lemon juice and honey, stirring until honey dissolves. Add to bag with several more stems of thyme and oregano and remaining lemon zest. Press out as much air as possible and refrigerate 1-2 hours, turning over at least once.
• Preheat oven to 300°F Remove roast from marinade and dry thoroughly. Sprinkle with salt and pepper and place on a rimmed cookie sheet. Roast 20-25 minutes per lb, or until the internal temperature reaches 135 for rare or 145 for medium. Remove from oven and tent with foil. Let rest 10-15 minutes, until the temperature comes up to 140 for rare or 150 for medium. Remove strings, slice and serve.