Grilled Leg of Goat
If you’ve ever wondered how a simple leg of goat becomes unforgettable, this Succulent Grilled Leg of Goat recipe is the answer. Inspired by my passion for fire cooking, and a friend’s island storytelling, this dish delivers tender, smoky meat infused with bold herbs and spices.
Ingredients · Servings 8
- 3-4 lbs goat leg (bone-in)
- 3/4 cup olive oil
- 4 cloves garlic (diced or crushed)
- 5 sprigs thyme
- 2 tablespoon parsley (chopped)
- 2 tablespoon oregano
- 2 sprigs rosemary
- 1 tablespoon dried pepper flakes
- 2 lime (juiced, divided)
- 1/2 teaspoon ground allspice
- 2 teaspoon honey
- 2 stalks scallions (chopped)
- 3/4 tablespoon salt
Method · 2 h 15 min
- Wash goat leg with juice of 1/2 lime, rinse, and pat dry.
- Score and tie the goat leg to maintain shape while cooking.
- Combine olive oil, garlic, thyme, parsley, oregano, rosemary, red pepper flakes, lime juice, allspice, honey, scallions, orange juice, and salt into a marinade.
- Massage the marinade into the goat leg and marinate 2 hours or overnight.
- Preheat grill for indirect heat at 275–300 °F (135–150 °C).
- Place the goat leg away from direct flame on the grill and cook 2–3 hours, basting frequently.
- Move the leg over direct heat in the final 15 minutes to crisp the surface.
- Rest for 15 minutes before carving and serving.
