Succulent Sous Vide Garlic-Infused Goat Leg
Nutritional value per serving
Calories450kcal
Carbs2gram
Fat20gram
Protein50gram
Ingredients
- Goat leg, bone-in (fresh and high quality)1.5 kg
- Garlic cloves, peeled and crushed6 pieces
- Fresh rosemary sprigs (choose fresh green, fragrant sprigs)3 pieces
- Fresh thyme sprigs3 pieces
- Olive oil (extra virgin recommended for flavor)2 tbsp
- Salt (preferably kosher or sea salt)1.5 tsp
- Black pepper (freshly ground)1 tsp
- Vacuum seal bag or heavy-duty freezer-safe zipper bag1 n/a
This recipe guides you through preparing a tender, juicy goat leg infused with robust garlic flavors using the precise sous vide cooking method. With easy-to-follow steps, beginner-friendly instructions, and emphasis on food safety, you can achieve restaurant-quality meat right at home. The total ingredient cost is approximately $15 (USD), €14, £12, or ₹1100, making it affordable and delicious. The dish totals around 450 calories per serving. Suitable for paleo and low-carb diets. Difficulty level is medium, with around 8 hours for cooking and 30 minutes for preparation. Enjoy the deep flavor and perfect texture with minimum fuss!
Preparation instructions
Prepare the Goat Leg
1Trim excess fat and pat the goat leg dry with paper towels. Even dryness helps in achieving a better seal and flavor.
Season the Meat
2Rub olive oil all over the goat leg. Season evenly with salt and freshly ground black pepper. Sprinkle the crushed garlic and place rosemary and thyme sprigs on the meat to infuse herbs and garlic aroma throughout.
Vacuum Seal the Meat
3Place the seasoned goat leg and herbs into a vacuum seal bag. Remove air using a vacuum sealer or use a water displacement method if using a zipper bag. Ensuring no air inside allows even cooking and prevents bacterial growth.
Set Up Sous Vide Cooker
4Fill your container with water and preheat your sous vide device to 58°C (136°F) for medium-rare or 65°C (149°F) for medium doneness. Goat leg is best when tender but not overcooked.
Cook the Goat Leg Sous Vide
5Submerge the sealed bag completely in the water bath. Cook for 8 hours. The long cook will tenderize the tough muscle fibers, resulting in juicy and melt-in-your-mouth meat.
Finish with a Sear
6Remove the bag from the water bath and take the goat leg out of the bag. Pat dry with paper towels to get a good sear. Heat a heavy skillet over medium-high heat and sear goat leg on all sides for 1-2 minutes per side until browned. This adds texture and enhances flavor.
Rest and Serve
7Let the goat leg rest for 5 minutes after searing to let juices redistribute. Slice and serve warm with your favorite sides.
Cooking Tips
1Always use a food-safe vacuum bag suitable for sous vide to prevent any contamination or leakage.
2Avoid cross-contamination by washing hands and utensils thoroughly after handling raw goat meat.
3If you don’t have a vacuum sealer, use a zipper lock bag and the water displacement method to remove air before sealing.
4You can add a splash of lemon juice or smoked paprika for a different flavor twist during seasoning.
5Ensure the bag is fully submerged and water can circulate freely during sous vide for even cooking.
Equipment Needed
- Sous vide immersion circulator
- Large container or pot for water bath
- Vacuum sealer or heavy-duty zipper freezer bags
- Skillet or frying pan for searing
- Tongs or spatula
- Kitchen thermometer (optional but helpful)
Shopping List with Approximate Costs (USD)
- [ ] Goat leg (1.5 kg) - $12
- [ ] Garlic cloves (6 pieces) - $0.50
- [ ] Fresh rosemary sprigs (3 pieces) - $1
- [ ] Fresh thyme sprigs (3 pieces) - $1
- [ ] Olive oil (small bottle or use from pantry) - $0.50
- [ ] Kosher or sea salt - $0.50
- [ ] Black pepper (fresh ground or whole peppercorns) - $0.50
Estimated Total Cost: $15
Tips for shopping: Choose fresh meat with a bright color and firm texture. Fresh herbs should be vibrant green without wilt or browning. Buy extra virgin olive oil for more flavor. Garlic should be firm and free from green sprouts.
FAQ
What is the safe internal temperature for goat leg cooked sous vide?
For medium-rare, cook the goat leg at 58°C (136°F), which is safe as long as cooking time is at least 6 hours to pasteurize the meat. For medium, 65°C (149°F) for at least 3.5 hours is sufficient.
Can I use frozen goat leg for sous vide cooking?
Yes, you can sous vide from frozen but increase the cooking time by at least 1-2 hours to ensure even cooking throughout the meat.
Is it necessary to sear the meat after sous vide?
Searing adds a flavorful crust and attractive appearance. While optional, it greatly improves the texture and taste.
How do I prevent cross-contamination when handling raw goat?
Always wash your hands, utensils, and surfaces thoroughly with hot soapy water after touching raw meat. Use separate cutting boards if possible.
Can I add other herbs or spices?
Absolutely! Feel free to experiment with herbs like oregano, bay leaves, or spices like smoked paprika for different flavor profiles.