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Succulent Grilled Leg of Goat
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15 INGREDIENTS • 5 STEPS • 3HRS

Succulent Grilled Leg of Goat

Recipe
5.0
1 rating
Learn how to make Succulent Grilled Goat, full of flavor and delicious! If you can't source goat you may also use lamb.
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CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
Learn how to make Succulent Grilled Goat, full of flavor and delicious! If you can't source goat you may also use lamb.
3HRS
Total Time
$9.29
Cost Per Serving
Ingredients
Servings
4
us / metric
Olive Oil
3/4 cup
Fresh Rosemary
2 sprigs
Fresh Thyme
5 sprigs
Fresh Thyme, chopped
Fresh Oregano
2 Tbsp
Fresh Oregano, chopped
Fresh Parsley
2 Tbsp
Fresh Parsley, chopped
Salt
2 tsp
Crushed Red Pepper Flakes
1 Tbsp
Crushed Red Pepper Flakes
Ground Allspice
as needed
Scallion
1 bunch
Scallion, roughly chopped
2 scallions per 1 serving
Orange
3
Oranges, juiced
3/4 cup juice needed
Garlic
4 cloves
Garlic, chopped
Lime
1 1/2
Limes, juiced, divided
Honey
2 tsp
Goat Leg
3 lb
Goat Legs
Nutrition Per Serving
VIEW ALL
Calories
811
Fat
48.6 g
Protein
71.8 g
Carbs
20.3 g
Add to plan
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Succulent Grilled Leg of Goat
Save
author_avatar
CaribbeanPot
Using the cuisine of Trinidad and Tobago as my base, please follow me on a delicious culinary tour of the islands.
https://www.youtube.com/user/caribbeanpot
Cooking InstructionsHide images
step 1
In a mixing bowl, add Olive Oil (3/4 cup), Fresh Rosemary (2 sprigs), Fresh Thyme (5 sprigs), Fresh Oregano (2 Tbsp), Fresh Parsley (2 Tbsp), {@12:}, Crushed Red Pepper Flakes (1 Tbsp), Ground Allspice (as needed), Scallion (1 bunch), Oranges (3), Garlic (4 cloves), {@11:} and {@10:}. Whisk thoroughly.
step 2
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.
step 3
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.
step 4
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.
step 5
Remove from the grill and allow it to rest for 15-20 minutes. Serve and enjoy!
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Tags
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Dairy-Free
Gluten-Free
Grill
BBQ
Lunch
Caribbean
Shellfish-Free
Lamb
Dinner
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