Gastronomixs

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

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

1

 

front leg of goat

2

cloves

garlic, finely chopped

As needed:

 

salt and pepper

As needed:

 

sunflower oil

50

g

honey

5

g

Worcestershire sauce

4

drops

Tabasco sauce

30

g

thyme

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 Big Green Egg 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.

Previous page