This take on the fabled French seven-hour leg of lamb is a perfect way to cook leg of goat. The meat is cooked for a long time on low heat and is tender enough to eat with a spoon.
http://www.npr.org/2012/02/07/146474817/how-to-get-your-goat#146526784
Preheat oven to 425 degrees.
With a paring knife, make small incisions in leg and insert slivers of garlic. Rub meat with olive oil. Salt and pepper to taste.
Layer the herbs and vegetables (except potatoes) in bottom of heavy roasting pan with tight-fitting lid. Lay goat on top and pour in wine and broth. Place on stove and bring liquid to a boil.
Cover and place in oven. After 30 minutes, turn heat down to 300 degrees. Braise until meat is so tender it's almost falling off the bone. This will take 5 to 7 hours, depending on size of leg, roasting pan and oven. Check from time to time, basting with liquid and adding more if liquid evaporates too much. With about an hour to go before the goat is done, bury potatoes around meat.
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Serving Size: 1 Serving (600g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 725 | ||
Calories from Fat: 258 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.7g | 38 % | |
Saturated Fat 8.3g | 42 % | |
Monounsaturated Fat 12g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 244.3mg | 75 % | |
Sodium 344mg | 12 % | |
Potassium 1867.8mg | 49 % | |
Total Carbohydrate 28.9g | 9 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 24.2g | ||
Protein 78.6g | 112 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 725
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