From Living with Goats
With the weather going up and down a nice slow roasted leg of goat sounds great! And leftovers could go into tacos if it gets too warm.
1 leg of goat (3-4 lbs)
6 cloves of garlic
1/3 cup olive oil or other fat
coarse salt & ground pepper
1/4 cup lemon juice
Lemon slice in rings (optional)
large bunch of oregano, on the stem or dried
large bunch of thyme, on the stem, or dried
Stock, white wine or water as needed
1. Preheat oven to 300 degrees
2. Pat leg dry. Cut 1 clove of garlic in half and rub over the meat. Drizzle 1 Tablespoon of oil over leg and season with salt and pepper.
3.In a large casserole or roasting pan, brown meat on both sides in 2 Tablespoons of olive oil or other fat. Once browned, remove pan from heat and pour lemon juice and remaining olive oil over the meat. Tuck lemon slices and herbs under the leg and strew some over the top.
4. Cover and bake for 4 hours, checking periodically and adding wine, stock or water to make sure pan stays moist. Roast is done when meat nearly falls from the bone and is tender when pierced with a fork.