Succulent Slow-Cooked Goat Leg with Rich Gravy
Nutritional value per serving
Calories680kcal
Carbs10gram
Fat30gram
Protein60gram
Ingredients
- Goat leg (bone-in, about 2 kg) - Choose a fresh, firm, and pinkish meat with no unpleasant odor.2 kg
- Onion, finely chopped - Choose firm, dry-skinned onions with no sprouting.2 pieces
- Garlic cloves, minced - Fresh, firm cloves without sprouting or soft spots.4 pieces
- Fresh ginger, grated - Select firm rhizomes with smooth skin.2 tbsp
- Tomato paste - Use high-quality paste with no additives.3 tbsp
- Olive oil or vegetable oil - Choose a neutral-flavored oil with a high smoke point.3 tbsp
- Beef or vegetable broth - Low sodium preferred.500 ml
- Red wine (optional) - Use a drinkable quality red wine.125 ml
- Fresh rosemary sprigs - Choose fresh green needles, avoid brown or dry ones.2 sprigs
- Fresh thyme sprigs - Same as rosemary for freshness.2 sprigs
- Bay leaves - Whole leaves preferred.2 pieces
- All-purpose flour (for gravy thickening) - Can substitute with cornstarch.2 tbsp
- Salt - To taste.to taste n/a
- Black pepper, freshly ground - To taste.to taste n/a
This slow-cooked goat leg recipe delivers a tender and flavorful meal, perfect for family dinners or special occasions. Using simple ingredients and a low-and-slow cooking method, the meat becomes wonderfully soft and infused with rich gravy. The cooking process ensures safety by reaching the recommended internal temperature of 63°C (145°F) for goat meat, with a resting time for juices to redistribute. The total ingredient cost is approximately $25 USD / €22 / £19 / ₹1850. The dish contains about 680 kcal per serving and suits a gluten-free diet. Cooking is medium in difficulty and requires about 8 hours total, including preparation and slow cooking time.
Preparation instructions
Prepare the Marinade and Meat
1Pat the goat leg dry with paper towels. Season generously with salt and freshly ground black pepper. Set aside. This helps the meat absorb flavors and retain moisture.
Sauté Aromatics
2Heat olive oil in a large heavy pot or Dutch oven over medium heat. Add chopped onions and sauté for 5 minutes until softened. Add minced garlic and grated ginger, cook for 2 more minutes until fragrant.
Brown the Goat Leg
3Increase heat to medium-high. Add the goat leg to the pot and brown on all sides, about 3-4 minutes per side. Browning develops flavor and a rich color.
Add Tomato Paste and Deglaze
4Stir in the tomato paste and cook for 2 minutes. Pour in red wine (if using) and broth to deglaze the pot, scraping up browned bits from the bottom. These add depth to your gravy.
Add Herbs and Simmer
5Add rosemary, thyme, and bay leaves to the pot. Bring the liquid to a simmer. Cover the pot with a tight-fitting lid.
Slow Cook the Goat Leg
6Reduce heat to low and let the goat leg cook gently for about 6 to 7 hours. Alternatively, transfer to a slow cooker set on low for 6-8 hours. This slow cooking makes the meat tender and juicy.
Check Internal Temperature Safely
7Use a meat thermometer inserted into the thickest part of the leg (away from bone). The safe internal temperature for goat meat is at least 63°C (145°F). When reached, remove from heat and let it rest covered for 15 minutes before slicing.
Prepare the Gravy
8Remove the goat leg and cover to keep warm. Strain the cooking juices into a saucepan. Mix flour with a little cold water to make a slurry and whisk into the juices. Cook over medium heat for 5-7 minutes until thickened. Season with salt and pepper to taste.
Serve and Enjoy
9Slice the rested goat leg and serve with the rich gravy poured over. Pair with vegetables or your favorite sides.
Cooking Tips
1Avoid cross-contamination by using separate cutting boards and utensils for raw meat and other ingredients.
2If you don’t have a slow cooker or Dutch oven, a heavy oven-safe pot with a lid works well. Cook in an oven at 140°C (285°F) for the same slow-cooking time.
3Resting the meat after cooking allows juices to redistribute, making the meat juicier and easier to slice.
4You can substitute the red wine with additional broth if you prefer to avoid alcohol.
5For a thicker gravy, let it simmer longer after adding the slurry or add more flour/cornstarch mixed with water as needed.
Equipment Needed
- Large heavy pot or Dutch oven with lid
- Meat thermometer
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring spoons and cups
- Small saucepan (for gravy)
- Whisk
- Slow cooker (optional)
Grocery Shopping List
- [ ] Goat leg (~2 kg) - Look for fresh, nicely colored meat without unpleasant odor.
- [ ] Onions (2 pieces) - Choose firm and dry-skinned.
- [ ] Garlic (4 cloves) - Fresh and firm.
- [ ] Fresh ginger - Choose smooth and firm.
- [ ] Tomato paste (small can or tube) - Check for pure tomato paste.
- [ ] Olive or vegetable oil - Choose a good quality oil with high smoke point.
- [ ] Beef or vegetable broth (500 ml) - Low sodium preferred.
- [ ] Red wine (125 ml) - Optional, select a drinkable quality.
- [ ] Fresh rosemary and thyme sprigs - Bright green and aromatic.
- [ ] Bay leaves (2 pieces) - Whole leaves.
- [ ] All-purpose flour or cornstarch - For the gravy.
- [ ] Salt and black pepper - Freshly ground is best.
Estimated Total Cost: ~$25 USD
Tips:
- Fresh herbs add much flavor, but dried herbs can be used in smaller amounts if necessary.
- Choosing fresh meat is crucial for flavor and food safety.
FAQ
What is the safe internal temperature for cooking goat leg?
The safe internal temperature for goat meat is 63°C (145°F). Use a meat thermometer to ensure it has reached this temperature to guarantee safety.
Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs for fresh. Use about one-third the amount of dried herbs as fresh, since dried herbs have a concentrated flavor.
How do I ensure the goat meat is tender?
Slow cooking the goat leg on low heat for several hours breaks down connective tissues, making the meat tender and juicy.
Can I use this recipe in a slow cooker?
Absolutely! Follow the same steps for seasoning and browning, then transfer everything to a slow cooker and cook on low for 6-8 hours.
How do I thicken the gravy?
Make a slurry by mixing flour or cornstarch with cold water and whisk it into the cooking juices, then cook until it thickens to your liking.