Traverse City Record-Eagle

Food

February 21, 2013

Low, slow goat only takes 10 minutes to prep

When is a recipe that takes many hours a fast and easy recipe? When it takes just 10 minutes of your time to prepare.

Admittedly, this recipe for roasted goat isn’t weeknight-friendly. But it is ideal for a weekend when you want a bold, richly flavored dinner that sports tons of slow-roasted deliciousness without needing to spend the day slaving in the kitchen.

But first, we must address the issue of goat. Plenty of people think it’s a little sketchy. But when properly prepared it is crazy delicious, akin to the best dark meat turkey you’ll ever taste. You probably won’t find it at most mainstream grocers; farmers markets or ethnic markets are where to go to hunt down this dinner. For this recipe, ask for the shoulder roast, sometimes labeled leg roast.

In fact, getting the meat probably is the hardest part of the whole recipe. Once you’ve got it, all you do is trim off any fat, rub it with an herb and spice blend, then pop it in a Dutch oven with some carrots and white wine, then ignore it for several hours (or until the meat is so tender you can cut it with a spoon).

If you want to add some roasted potatoes to the mix, add 1 pound of lightly oiled new potatoes to the pot (around the goat) during the last hour of cooking.

This recipe was written for a 21/4-pound bone-in leg of goat, which will make about 4 servings. If you can’t find that size, or need a larger one in order to feed more people, estimate about 2 hours of roasting per pound. We also found that using a ceramic Dutch oven slowed the cooking slightly; a cast-iron pot accelerated it. It’s best to check the meat about every 30 minutes after it has roasted for 3 hours.

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