adminGreat dividends for the dedicated braai master or mistress
1 4-5 lb leg of goat, bone and all
seeds from a large mature papaya
1-2 Tbs kosher salt
2-3 large onions for roasting
For the Marinade
20 limes, juiced
1 c. rum
1 c. white wine
2 c. olive oil
1/4 c. brown sugar
2-3 large beets
For the Spice Rub
2 Tbs dry ginger
2 Tbs cumin
1 Tbs coriander
1/4 c. brown sugar
1/4 c. kosher salt
1 Tbs sumac
chopped fresh mint
head of garlic
fresh ginger knuckle- 2” or so.
Goat can be a tough meat, so this recipe is designed to ensure a nice tender meat.
The goat leg is marinated overnight, brined in a spice rub paste for 3 hours, seared over a hot BBQ and finished off in the oven.
The end result is a supple tender meat, and the mild flavour of the young goat is enhanced but not overpowered by the marinade and rub.
The roast may be covered by a hard white tissue membrane. You may want to trim this off. Its not so important for a young goat since the meat of young goat has a milder flavour.
For older goat, this harder tissue will infuse a stronger gamier flavor To loosen this membrane, put your fingers underneath the tissue and see if you can work it away from the flesh and cut it off that way.
Remove as much as possible.
1. Trim off any extra fat deposits. Because goat is such a lean meat, you can use these fat deposits to help infuse more fat into the meat by inserting them into slits you cut in the meat, so reserve them for later.
2. Rub With Papaya Seeds and Salt to Tenderize
3. Marinade
Ingredients
20 limes, juiced
1 c. rum
1 c. white wine
2 c. olive oil
1/4 c. brown sugar
Assemble the marinade: Freshly squeeze your limes. Mix lime juice together with your rum, wine, olive oil and brown sugar.
Place your leg roast in your roaster and pour the marinade over the leg. Wash and peel your beets, slice and place the slices in the marinade with a few slices on top of the roast.
4. Goat has a tendency of turning grayish when cooked. The beets in the marinade dye the meat a pinky purple, which insures a good color when roasted.
5. Wrap in cellophane and chill overnight.
6. Remove the leg from your marinade. Reserve about 4 c. of the marinade for later.
7. Insert your lardoons. Wait, what are lardoons? Well, lardoons are just a fancy way of referring to the fat we trimmed off earlier. Take your roast, and make a few deep incisions into the meat- an inch or so. Stuff these incisions with any trimmed fat as well as a garlic clove and a thin slice of fresh ginger each. This will help infuse more fat as well as some flashy flavor into the meat.
8. Mix your ingredients for the dry rub.
For the Spice Rub
2 Tbs dry ginger
2 Tbs cumin
1 Tbs coriander
1/4 c. brown sugar
1/4 c. kosher salt
1 Tbs sumac
Fresh chopped mintFeel free to edit or substitute any of the seasonings on my dry rub. Its not that important, just the salt, sugar and some spice. Take the seeds from the second half of the papaya and smash them the same way you did above.
Mix the seeds in with the dry ingredients. They will bind the spices together into a paste.
Smear that stuff all over the meat. Make sure to get it inside any folds or crevices. Don’t be afraid to get your hands dirty.
Wrap it up in cellophane and chill in the fridge for at least 3 hours
If you ar using a fire grill this is the time to get it going.
Put in the oven for about 90 minutes until tender.
Leave for about an hour before eating. — instructables.com.
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