Recipe from Chefs on the Farm cookbook.
This preparation is delicious made in our wood-fired oven. We have
adapted the recipe for the standard oven. Goat can be procured at
halal, Middle Eastern, Italian, and Latino butcher shops or from
your local farmers market. Goat meat is similar to lamb but with a
1 goat leg, fell removed, boned out (keep bones), rolled and tied
2 tablespoons cumin seed
1 1/2 cup kosher salt
1 1/2 cup sugar
2 chipotle chilies
1 gallon water
1 teaspoon black peppercorns
6-8 garlic cloves
4 tablespoons lard or oil
4 tablespoons toasted and coarsely ground cumin
4 chilies, crushed
4 tablespoons kosher salt
Bring brine ingredients to a boil on the stovetop, let steep for 15
minutes, then chill thoroughly. Place goat leg in brine and chill
in refrigerator for at least 4 hours or overnight.
Preheat oven to 450 degrees. Remove goat leg from brine, pat dry.
Cut small slits in goat leg and place garlic slivers inside. Mix
lard, cumin, chilies and salt, rub leg with mixture. Place reserved
goat bones on a rimmed baking sheet, place goat leg on top, and
roast in oven until medium rare, 35-40 minutes. Internal
temperature should be 135 degrees[AS3] . Remove from sheet and let
rest for 8-10 minutes. Meanwhile, while baking sheet is still hot,
pour about 1/4 cup of hot water onto baking sheet, scrape up the
caramel bits left from the lamb, pour the pan drippings into a
small saucepot, skim fat, simmer for 3 minutes, remove from heat
and keep warm. Slice goat leg and serve with pan drippings.