Trim and wash the Goat Legs (3 lb) with water and Lime (1/2). Poke some holes with a pairing knife all over the goat leg.
Tie the goat leg with string to keep it together. In a bowl or a zip lock bag, pour the marinade over the goat leg and cover or seal.
Place on the grill and cook over indirect heat for 2-3 hours. Baste every 20-30 minutes with the leftover marinade using the Fresh Rosemary (3 sprigs) as a brush, but do not baste the last half hour of cooking.
Remove from the grill and allow it to rest for 15-20 minutes. Serve and enjoy!
Nutrition Per Serving
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