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.
Working ahead...
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...
Goat Paya
Goat curry from Trinidad
Rajasthani Goat Curry
Marinated Roast Leg Of Goat
Ingredients
- 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
Instructions
- 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.
Rosamond says
I just love goat and in Birmingham its not too hard to purchase. If people havent tried it they dont know what they are missing. I like your seasoning because it is simple and tasty which does not overpower the goat.
Dan Toombs says
Thank you Rosamond. I'm trying to get more people to eat goat meat. I love it too. Thanks for stopping by. More goat meat recipes on the way. 🙂
Anyonita says
OMG, that looks fantastic & succulent. I've never tried goat, but this might persuade me ...
Dan Toombs says
Hope you do. I love it. 🙂
Dan
marcela says
I want to try this for Thanksgiving, I will do a dry run this weekend then on Thursday. Can I use lemons instead of limes? What internal temp should it be for medium to medium- well? Thanks for posting.
Dan Toombs says
Thank you. Did you get a chance to try it? 🙂
Dan
Mick Mc Gee says
I'm a big lover of lamb. Didn't realise that Goat was less in Cholesteral, so I shall be giving it a go. Do you just ask for a leg of goat. How much would I need for 4-6 people for either the roast leg or a rogan josh. Many thanks
Mick Mc Gee.
Ps would you please provide me with the address of the butcher you use please.
Dan Toombs says
Hi Mick. Thank you. There are a number of good places to order goat meat. I get my from Farmer's Choice and also Alternative Meats. Their web addresses are http://www.farmerschoice.co.uk and http://www.alternativemeats.co.uk.
One leg should be enough for 6 people.
Good luck. Dan
Martha Kembo says
Hi Dan,
I keep goats and didn't know goat leg can be roasted like leg of lamb. I will certainly try this new recipe in my kitchen. Thank you for the recipe. What do you think of goat biltong?
Martha
Dan Toombs says
Hi Martha
I love leg of goat. Hope you have a chance to try it. Thanks.
Dan
Nadia says
This looks delicious. I saw another recipe that asks for slow roasting for about 7 hours in the oven.. Would you recommend that? I wanted to marinate the meat this afternoon and start cooking in the morning so about 24 hours total... Was this very Indian/pakistani tasting or did it leave enough room for other tastes to come in? My in laws would love it as they're from Pakistan!
Tyson says
I was excited to find this web site. I need to to thank you for your time for
this wonderful read!! I definitely enjoyed every bit of it and i also have you saved to fav to see new information in your blog.
Dan Toombs says
Great to hear Tyson. Thank you very much. Be sure to keep in touch.
Dan
Ryan says
Just helped a friend butcher his goat kids yesterday and I plan to use this recipe. I’ll let you know how it goes!
Caroline Toombs says
Can't get fresher than that! Looking forward to seeing the end result.
Thanks
Dan
Trish says
Made this today on my little cobb bbq, it was delicious. Thank you for a great recipe
Dan Toombs says
Good to hear, thanks for letting me know.
Dan
Rebecca says
I have a lamb of leg, can I sub that for the goat? I def want to try goat one day too
Dan Toombs says
Yes you certainly can, it will work just as well with lamb.
Thanks very much.
Dan