Goat Leg suggestions?

I've got a 3 lb hunk of bone in goat leg (maybe 6" in diameter). Having never cooked goat before, I'm at a loss as to how to prepare it but I'm thinking sous vide is the way to go. Any recommendations on time and temp or what to bag it with? Google hasn't unearthed too much.

This person did 139 for 48 hours and says it was perfect. I can't tell if she bagged it with anything though. I'm also having trouble deciding what to serve it with. I'm not into jerk flavorings which I've had with goat before. I'm thinking of just cooking it the recommended 139F/48h, shredding it, and having it on hand to top pizza, omelet, etc. But I would prefer to have one nice meal with it and go the pizza/omelet/sandwich route with the leftovers.
Anybody have suggestions?

Thanks!

Find more posts tagged with

Recipes Q's

Comments

Brendan_Lee_56950

Goat tacos are phenomenal. Goes really great with a spicy chimmichurri. I'd treat it like a lamb shank and go 62C/48h

Tim_Sutherland_52834

Treat the goat like lamb and you can't go wrong. 60C/140F for 48hr would be fine. Bag with olive oil as the fat and do a post SV sear. Your options of flavouring include curry (any of the Indian types or Caribbean style), Greek, Moroccan or anything that goes well with lamb.

I haven't SV a leg of goat, but I have done many lamb. I bone the leg and either stuff and roll it or lay it flat. Slices of the meat in a rich brown gravy stuffed into a fresh bread roll are very good.

Sumit__65166

i'm with Tim!
you can't go wrong with goat curry.

i've made sous vide curry with lamb shoulder and shanks few times. i wish i could get fresh goat meat where i live.
if you've a pressure cooker, you could go that route and i'm sure you'd find more than few recipes /

Tim_Sutherland_52834

@Lostinsydney, I can get Goat, Product of Australia, at a Mexican supermarket here in Dallas TX.

Chris_Young_80640

@Jennifer — I'll second goat carnitas (although goat curry is delicious). If you cook the goat leg sous vide, I would suggest around 140 °F / 60 °C for 36 to 48 hours. A much faster, and also delicious approach, is to cube up the goat leg in 2.5 cm / 1 in pieces and pressure cook them for 30 minutes. Cool and then fry until crisp.

Brendan_Lee_56950

@tim that's called progress! haha

Jennifer_Murphy_37066

ok, goat carnitas it is. I dunked it in the sous vide last night so will pull it out tomorrow. I'll chunk it when it comes out and then fry the cubes. Thanks for all the ideas. Maybe I'll try some curry with the leftovers!

Jack_Mayer_85396

@Tim, I know this is totally off-topic, but if you shop at Hirsch's Butcher Shop in Plano, they have Wagyu coulotte steaks on sale through Wednesday. I didn't know how to contact you privately, my apologies to all for my ignorance.

Johan_Edstrom_5586

@Jack, if you click on a user, then you should see a "Message" button up in the right corner.

Jack_Mayer_85396

I appreciate the help ...

Jennifer_Murphy_37066

Nothing fancy but here are my delicious goat carnitas tacos. 62c for 48 hours, chunked, seasoned and panfried in freshly rendered lard. With pickled onions, fresh Mexican crema, queso fresco, cilantro, avocado, salsa.

Abdel_170072

How are you seasoning the Goat pre-bagging?