Tender Garlic-Infused Steamed Goat Leg
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat20gram
Protein50gram
Ingredients
- Goat leg, fresh1.5 kg
- Garlic cloves, peeled and crushed8 pieces
- Salt2 tbsp
- Black pepper, freshly ground1 tbsp
- Lemon juice2 tbsp
- Fresh thyme or rosemary (optional)3-4 sprigs
- Water (for steaming)2 liters
This recipe guides you through steaming a whole goat leg infused with aromatic garlic. Steaming helps retain the natural juices and tenderness of the meat, offering a healthy and delicious alternative to roasting or frying. The garlic infusion enhances the flavor beautifully. The ingredients cost approximately $20 (USD), €18, £16, or ₹1600, making it an affordable meal for a family. The dish contains approximately 450 calories per serving and is suitable for a high-protein diet. It is moderately easy to prepare and takes about 3 hours in total including steaming. This method ensures a succulent, tender goat leg perfect for many occasions.
Preparation instructions
Prepare the goat leg
1Clean the goat leg by rinsing under cold running water. Pat dry with paper towels. This helps remove any surface contamination and prepares it for marinating.
Marinate the meat
2In a small bowl, mix crushed garlic, salt, black pepper, and lemon juice. Rub this mixture all over the goat leg, making sure to get into any crevices. Optionally, tuck fresh thyme or rosemary sprigs under the leg's skin. Marinate at least 1 hour in the refrigerator, or overnight if possible. This infuses flavor and tenderizes the meat.
Prepare the steamer
3Fill a large steamer pot with about 2 liters of water, making sure the water level is below the steaming basket or rack. Bring water to a gentle boil over medium-high heat.
Steam the goat leg
4Place the marinated goat leg on the steamer rack. Cover the pot with a tight-fitting lid to prevent steam from escaping. Steam for about 2 to 2.5 hours, checking the water level periodically to avoid drying out the pot. Add boiling water if necessary. Steaming cooks the meat gently and keeps it moist.
Check doneness and safe temperature
5After 2 hours, insert a meat thermometer into the thickest part of the leg, avoiding bone. The goat meat is safe to eat at an internal temperature of 75°C (167°F). If it hasn't reached this temperature, continue steaming and check every 15 minutes until done.
Rest the meat and serve
6Once cooked, carefully remove the goat leg from the steamer and let it rest for 10-15 minutes. This allows the juices to redistribute, making the meat more tender and flavorful. Slice and serve warm.
Cooking Tips
1Always use a clean thermometer and sanitize between uses to avoid cross-contamination.
2To enhance flavor, marinate the meat overnight in the refrigerator.
3Ensure the steamer lid fits tightly to trap steam effectively.
4Do not lift the lid frequently during steaming to maintain consistent cooking temperature.
5Use fresh garlic for the best aromatic flavor.
Equipment Needed
- Large steamer pot or steaming setup
- Meat thermometer
- Mixing bowl
- Knife and cutting board
- Spoon or brush for marinating
Shopping List
- [ ] Goat leg, fresh (about 1.5 kg) - approx. $15. Choose lean leg cuts with no excessive fat.
- [ ] Garlic cloves - approx. $0.50. Pick firm, plump cloves.
- [ ] Fresh herbs (thyme or rosemary) - approx. $2. Choose bright green, fragrant herbs.
- [ ] Lemon (for juice) - approx. $0.50. Fresh lemons provide better flavor.
- [ ] Salt and black pepper - pantry staples.
Total approx. cost: $18-$20
FAQ
Why is steaming goat leg a good cooking method?
Steaming gently cooks the goat meat, preserving moisture and tenderness, and results in a healthier dish since it does not require added oils.
How do I know when the goat leg is fully cooked and safe to eat?
Use a meat thermometer; the internal temperature should reach 75°C (167°F) for safe consumption of goat meat.
Can I use frozen goat leg?
Yes, but ensure it is fully thawed in the refrigerator before marinating and cooking for even cooking and safety.
What if I don't have fresh herbs for marinating?
You can skip fresh herbs or substitute with 1 tsp dried herbs; add them with the marinade.