Goat Leg

Name: Goat leg — the hind leg of the goat, a large, lean cut that can be roasted whole or cut into steaks and chunks. It is mild and slightly sweet, similar to lamb, but leaner, with firmer texture, and is popular across the Mediterranean, Middle East, Africa, Asia and the Caribbean.

Description

Goat has been herded since the Neolithic, and the leg is the largest and most meaty cut of the animal. In Greece and the Mediterranean, young kid goat is roasted whole for Easter, in the Middle East it is slow roasted in spiced rice dishes such as mandi, and in Latin America it is the basis of cabrito, a roast kid.

As the leg is lean, it can dry out if cooked too fast. Cooking low and slow, with a marinade, in a covered roasting pan, or braising, keeps it moist and tender.

Main nutrition value

Goat meat is a good source of high-quality protein, iron, zinc and vitamin B12, and is generally leaner than lamb or beef, with less saturated fat. The leg is one of the leanest goat cuts.

How best to be consumed

Goat leg is roasted or braised slowly.

1. Marinate overnight in yoghurt, lemon, garlic and herbs.
2. Roast covered at 150 to 160°C for 3 to 4 hours, until tender, and baste regularly.
3. Alternatively, cut into steaks for grilling, or into chunks for stews and curries.
4. Rest for 15 to 20 minutes, then carve.
5. Serve with roast vegetables, rice, flatbread or couscous.

Overconsumption could cause…

Goat leg is healthy in moderation.

1. Higher risk of bowel (colorectal) cancer with regular high intake of red meat, which the World Health Organization's cancer agency classifies as probably carcinogenic, so many health bodies advise keeping red meat to about 350 to 500 g (cooked weight) a week. Goat is a red meat, and the same advice is generally applied.
2. Dry, tough meat from fast cooking, so cook gently.
3. Iron overload in people with haemochromatosis, an inherited condition, since the haem iron in red meat and offal is well absorbed.
4. Gout flare-ups in people with gout, since meat and especially organ meats are high in purines.

GroupsLamb and GoatMammals (red meat)High proteinLow fatLow sodiumRich in vitamin B12Rich in zincFresh

Related foodsGoat Curry CutsGoat MeatGoat ShoulderLamb RackLamb ShankLamb Leg

Wikipedia — Goat meat, used for origin, naming and history: https://en.wikipedia.org/wiki/Goat_meat