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Spiced Roasted Goat



Prep Time


Cook Time



1Small onion (finley chopped)
4Garlic Clove (finley chopped)
1 tbspMasala chat powder
1 tbspGround all spice
2 tbspGround black pepper
2 tbspSoy sauce
2 tbspOil
1.25 kgGoat leg
12Eschalots (peeled)
Steamed vegetables (to serve)


1Mix together all of the ingredients aside from the goat and eschalots. Piece the goat all over and rub the spice mixture all over the meat. Cover in foil and refrigerate for 4 hours.
2Preheat oven to 220C.
3Place the goat in a roasting dish and brush with a little extra oil. Roast for 15 minutes then reduce heat to 180C. Add the eschalots, cover the roasting dish with foil and roast for another 1 ½ hours, or until a meat thermometer reaches 65-70C. (medium). Remove the foil for the last 15 minutes of cooking.
4Remove goat from oven, cover loosely and rest for 15 minutes before carving and serving with steamed vegetables.

Recipe suggessions based on what you have in your fridge.

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