Full Recipe

Slow Cooked BBQ Leg of Wild Goat

I’m sure many of you will think I’m crazy suggesting ‘goat’ but I can assure you it’s delicious. Mike and I first ate goat in the eighties in a small restaurant in Barcelona that’s a favourite of King Carlos. We returned with Frances 2 years ago and had the goat again. Still fantastic!! Goat meat is actually the most consumed meat in the world. Think lamb with less fat and you’ll be close.

Deirdre sells wild goat on Saturdays at our Market. I’ve adapted a recipe from ‘The Food of Spain’.

Method

Firstly light your BBQ and heat till hot.
1 goat leg – make a few slits in the meat and push in slivers of garlic

Place the leg in a foil roasting pan. Rub with a good extra virgin olive oil, crushed garlic and salt and pepper

Put the pan with the goat on the BBQ grill and turn off the burner directly below it. Cook on hot for 15mins.

While that’s getting started make a vegetable stock in a pot:
4 cups of water – some can be white wine if you like.

Add 
1 large roughly chopped red onion
5-6 cloves of crushed garlic
plenty of chopped fresh rosemary and parsley 
1 heaped tbsp of ground cumin
2-3 tbsps of sherry vinegar or a good red wine vinegar
1 tsp salt, pepper, Juice of a lemon, 2-3 bay leaves
 Bring all to the boil and simmer for 5 mins.

Take the goat out and pour over about 25% of the stock making sure plenty of herbs stay on top of the leg.

Turn down the heat and keep it between low and medium. Put the goat back under the BBQ cover. Cook slowly for approx 5 hours. The stock will gradually evaporate so keep adding more from the pot. Baste the meat with it. If you run low on stock add water. About 1&1/2 hours before the end add pieces of potato to the pan making sure you roll them around it the juices. 
When the meat is starting to fall apart it’s done.

Carve it up as best you can. Serve with the potatoes and a green salad or fresh beans. Spoon the remaining pan juices over the meat and potatoes.