Slow Roasted Goat Leg with Honey Glaze
A tender and flavorful slow-roasted goat leg with a sweet honey glaze, perfect for a special dinner.
Ingredients
For the Goat Leg
- 1pieceleg of goat (around 2-3 kg)
- Salt (to taste, for rubbing)
- 3sprigsfresh rosemary
- 5clovegarlic (peeled and slightly crushed)
- Olive oil (for drizzling)
- 1piecelarge lemon (juice)
- 1cupwhite wine (dry, such as Sauvignon Blanc or Chardonnay)
For the Honey Glaze
- 3tbsphoney
How to make Slow Roasted Goat Leg with Honey Glaze
Prepare the Goat Leg
Clean and trim the meat. If your leg of goat has excess fat, trim some off, but leave a bit for flavor. Rinse the meat under cold water and pat dry with paper towels.
Score the meat. Use a sharp knife to make slits about 1-2 cm deep along the surface of the meat, spacing them a few inches apart.
Season the Goat Leg
Rub salt generously over the entire surface of the goat leg, ensuring it's evenly coated, especially in the incisions.
Stuff the slits with rosemary and garlic. Break up the rosemary into smaller pieces if necessary.
Prepare for Slow Roasting
In a small bowl, mix together the juice of 1 lemon, olive oil, and white wine to create a marinade.
Place the prepared goat leg onto a large sheet of heavy-duty aluminum foil. Drizzle the marinade mixture over the meat, ensuring it's well coated. Add additional garlic cloves and rosemary sprigs around the meat.
Fold the foil over the leg, sealing it tightly to retain moisture.
Slow Roast the Goat Leg
Preheat your oven to 150°C (300°F).
Place the foil-wrapped goat leg on a roasting rack or baking tray in the oven. Roast for 2 hours.
After the initial 2 hours of roasting, carefully remove the foil wrapping from the goat leg. Be cautious of the steam when opening the foil.
Brush with honey glaze: Brush the honey glaze generously over the exposed surface of the meat. This will add a sweet, caramelized finish to the roast.
Return the meat to the oven, uncovered, and roast for an additional 20 minutes at 150°C. This will allow the glaze to set and give the meat a beautifully golden-brown, sticky exterior.
Once the goat leg has finished roasting, remove it from the oven and let it rest on a cutting board for 15 minutes. Resting is crucial as it allows the juices to redistribute throughout the meat, making it more tender and flavorful when sliced.
After resting, carve the meat into slices. You’ll notice how tender and juicy it is, with a nice crust on the outside from the slow roasting and honey glaze.
Serve the sliced goat leg with your favorite sides, such as roasted vegetables, mashed potatoes, rice, or a fresh salad.
Tips & Tricks
While slow roasting at 150°C is key to tenderness, using a meat thermometer ensures the perfect doneness.
Resting the meat is crucial as it allows the juices to redistribute, making it more tender and flavorful.
A light, tangy salad with arugula, red onions, and a lemon vinaigrette would balance the richness of the roast.
