Smoked and slow-cooked front leg of goat

This is a lovely way to give goat meat a wonderful flavour and texture.

Creation by Simon Benjamin de Mol, ROC Friese poort, Sneek, the Netherlands.

Smoked and slow-cooked front leg of goat

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front leg of goat



garlic, finely chopped

As needed:


salt and pepper

As needed:


sunflower oil






Worcestershire sauce



Tabasco sauce




Preparation method

  • Debone the leg, leaving the frontmost bone in and keeping the cut-offs.
  • Season the meat on the inside with salt, pepper, and finely chopped garlic and place a few cubes of fat from the goat on top.
  • Fold up the meat and tie with kitchen string, but not too tightly!
  • Season the outside with salt and pepper.
  • Rub the leg with a little sunflower oil and smoke on the kamado with walnut wood chips at a temperature of 70°C for half an hour.
  • Leave the leg to cool, place in a vacuum bag, and cook in a combi-steamer at 55°C for twelve hours.
  • Fry the leg cut-offs and add the liquid from the vacuum bag.
  • Add the honey, Worcestershire sauce, Tabasco sauce, and thyme.
  • Reduce until you have a syrupy sauce. Sieve and keep it to glaze the meat with later.
  • Glaze the leg with the sauce just before serving and place the leg in an oven at 220°C for a maximum of ten minutes.
  • Then leave the meat to rest for ten minutes.
  • Cut the string loose, glaze the leg once again, and slice the meat.

Serving suggestions

  • As a component in a main course with artichokes, legumes, fresh herbs, and various potato components.
  • Serve with components of sweet pepper, aubergine, tomato, fennel, lentils, legumes, or spices.
  • As a starter, e.g. with a salad of couscous, bulgur wheat, buckwheat, fresh herbs, raw vegetable salad, pomegranate, and a crème of preserved lemon.
  • As a buffet dish.

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