More people need to try roast leg of goat raan. It’s fantastic!
We don’t cook enough with goat in this country. If you’re thinking of trying it, this goat raan is a great place to start.
This goat raan is slowly cooked until fall apart tender and the marinade just makes it!
Goats mainly bred in the UK for their milk, unlike other parts of the world where it is hugely popular and even a delicacy.
The thing about goat meat is that it tastes great. The meat of young kid goats, like I used here is very similar to Spring lamb.
Older cuts can be cooked into curries as you would beef or lamb and mutton with outstanding results. Or they can be used for a more authentic slowly roasted goat raans.
Health benefits of eating goat raan…
Want to hear the good news? Goat meat is also lower in cholesterol and fat than pork, beef and lamb and it’s high in iron and protein.
I hope that the recent bad press about certain processed ready made meals will encourage some of you to get out there and try something new. If you have a hard time finding goat meat, any good butcher should be able to source it for you.
Where is goat meat eaten most?
In India goat is often referred to as mutton. So when you order a mutton raan there, it is likely to be goat.
Goat meat is eaten all over Asia and it is also very popular in other parts of Europe and Central America. It is becoming more popular here in the UK now though.
This quick roast goat raan is cooked until charred on the exterior but still medium rare in the centre. There really isn’t anything not to like.
If using an older goat, try placing it covered in the oven for 3 hours at 150c/300f or until the meat is cooked through and really tender. You can then place it under the grill to char the exterior for a few minutes.
This goat raan recipe takes a couple of days due to the long marinating time.
The yogurt and spice marinade not only gives the meat a great flavour, it also helps tenderise the meat.
If you like this goat raan recipe, you might like to try some of these too…
- 1/2 leg of goat
- 200ml Greek yogurt
- 1 tablespoon garlic paste
- 5 cloves garlic - cut into 2mm slivers
- 1 tablespoon ginger paste
- 2 green chilli peppers - finely chopped
- 1 teaspoon cumin
- 1 tablespoon garam masala
- Juice of 3 limes
- Salt and pepper to taste
- In a blender, blend the yogurt, garlic paste, ginger paste, green chillies, cumin, garam masala and lime juice to a smooth paste.
- Using a sharp knife, stab holes in the meat and fill each with a garlic sliver. The insertions can be quite large so the the marinade soaks into the meat.
- Using your hands, rub the spice marinade into the meat.
- Cover the leg of goat and store in the fridge for 24 to 48 hours. The longer the better.
- When ready to cook bring the goat leg to room temperature and pre-heat your oven to its highest temperature.
- Place the goat leg on a rack in the centre of the oven and roast for 40 minutes.
- Reduce the temperature to 200c (400f) after 40 minutes and cook for approximately 20 more minutes.
- I say approximately because ovens do vary. One hour in my oven will produce a leg roast that is nicely charred on the outside and medium rare in the centre.
- To serve, cut the meat off the bone and then cut into thin slices. Goat meat can be a bit tougher than lamb so cutting it nice and thin will ensure it's easy to eat.
I hope you enjoy this goat raan recipe. If you do try it, please leave a comment. I’d love to hear from you.