Jamaican barbecued goat leg

Jamaican barbecued goat leg

By
From
Ben's Meat Bible
Serves
6-8
Photographer
Benito Martin

Ingredients

Quantity Ingredient
2 tablespoons allspice berries
2 tablespoons black peppercorns
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
4 garlic cloves, crushed
8cm piece ginger, peeled and chopped
2 tablespoons chopped thyme leaves
90g finely chopped spring onions
60ml honey
2 teaspoons salt
drizzle olive oil
1 lime, zested
1 x 2kg boneless young goat leg

Method

  1. Blitz all the ingredients except the goat in a food processor to make the marinade.
  2. Place the goat leg into a large bowl, pour over the marinade and toss to coat completely. Cover the bowl with plastic wrap and refrigerate for 2 hours or preferably overnight. Remove from the refrigerator 1 hour before cooking.
  3. Crank up the barbecue (or heat a chargrill pan). Remove the goat from the bowl, reserving the marinade, and cook for about 15 minutes over medium–high heat, until nicely browned. Move the goat onto the resting rack of the barbecue, close the lid and cook for 35–40 minutes, basting occasionally with the reserved marinade. This will give you medium-rare meat – ideal for goat. Alternatively, if using a chargrill pan, transfer the browned goat to an oven preheated to 180°C and bake for 30–40 minutes, or until cooked to your liking.
  4. Transfer the goat to a platter and rest, covered with foil, for 10 minutes before serving.
Tags:
Ben
O'Donoghue
meat
bbq
carnivore
barbecue
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