It's safe to say that we are all hooked on the new kid goat meat that we now have on the shop. It's full of flavour, beautifully tender and lean, and comparable to lamb meat. The leg cut lends itself well to an overnight marinade and long slow cooking. The aromatic spices of the shawarma work well with the flavour; serve wrapped up in a warm flatbread with garlic yoghurt, herbs, pickles and pomegranate seeds.
0 Farmdrop products in this recipe
Here's how you do it
Coat the kid goat leg in the coriander seeds, cumin seeds, chilli flakes, smoked paprika, garlic, olive oil, black pepper and lemon juice. Rub all the spices in well. Place in a roasting tin, cover and refrigerate over night.
The next day, take the goat out of the fridge at least 30 minutes before cooking.
Preheat the oven to 150°C. Rub salt into the goat leg. Pour water around the the leg, about half way up. Cover the tin well with baking parchment, followed by tin foil. Make sure that it is tightly fitted. Cook in the oven for four hours, ladling the liquid over the meat a couple of times during cooking. The meat should fall off the bone when cooked.
When the leg is cooked, leave to rest for twenty minutes. Shred the meat and serve as part of a feast; with garlic yoghurt, a pomegranate seed and herb salad, pickles and warm flatbreads.