189min 4 ppl
Herb-Roasted Leg of Kid Goat
138 minutes
4 people
Hardover 60 min or 12+ steps
138 min · 10 steps
Hard: over 60 min or 12+ steps
520 kcalper person
Protein 58g
Carbs 3g
Fats 28g
About this dish
An overnight dry brine draws surface moisture out of the leg for deep, mahogany browning, while a thick paste of herbs, garlic and anchovy — pressed beneath the fell before roasting — amplifies the kid's delicate, milk-sweet flavour rather than masking it. Basted through a two-stage roast and finished with a glossy butter-mounted jus, this is a special-occasion roast with genuinely delicate meat at its centre.
Allergy Info
Dairy, Sulphites, Mustard, Fish
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic cloves4 minced, 2 thinly sliced6 cloves
- Fresh rosemary leavesfinely chopped2 tbsp
- Fresh thyme leavesfinely chopped2 tbsp
- Fresh flat-leaf parsleyfinely chopped1 tbsp
- Lemonzest finely grated1 whole
- Rosemary sprigswhole2 sprigs
Meat & Poultry
- Leg of kid goatwhole, bone-in, fell trimmed but not removed1.8 kg
Dairy & Eggs
- Unsalted buttercold, cut into cubes1 tbsp
Tins & Jars
- Anchovy fillets in oilfinely chopped4 fillets
- Chicken or veal stockgood-quality150 ml
Spices & Seasonings
- Flaky sea salt2 tsp
- Black pepperfreshly cracked1 tsp
- Thyme sprigswhole2 sprigs
Oils & Condiments
- Dijon mustard2 tsp
- Extra-virgin olive oildivided4 tbsp
- Dry white wine150 ml
Utensils
- Small sharp knife
- Wire rack and tray
- Heavy roasting tin
- Meat thermometer
- Aluminium foil
- Whisk
Method
1
Pat the leg of kid completely dry with kitchen paper. Using a small sharp knife, cut 12 deep incisions across the meat and insert a slice of garlic into each pocket. Season the entire surface generously with flaky salt and cracked black pepper.
Approx. 10 minutes
2
Combine the minced garlic, anchovies, chopped rosemary, chopped thyme, parsley, Dijon mustard, lemon zest, and 2 tablespoons of olive oil in a small bowl, mixing to a rough paste. Slide your fingers under the fell to loosen it without tearing, and press half the paste directly against the meat beneath; spread the remaining paste over the entire exterior surface.
Approx. 10 minutes
3
Place the leg uncovered on a rack set over a tray and refrigerate for 12-24 hours to dry-brine.
Approx. 2 minutes
4
Remove the leg from the refrigerator and allow it to come to room temperature for 1 hour before roasting.
Approx. 3 minutes
5
Preheat the oven to 230°C (210°C fan). Place the whole rosemary and thyme sprigs and the remaining 2 tablespoons of olive oil in the base of a heavy roasting tin. Set the leg on top and roast on the middle shelf for 20 minutes, until the surface is deeply golden and beginning to char at the edges.
Approx. 22 minutes
6
Reduce the oven temperature to 180°C (160°C fan). Pour the white wine and stock into the base of the tin around — not over — the leg.
Approx. 3 minutes
7
Continue roasting for 55-65 minutes, basting every 20 minutes with the pan juices, until a meat thermometer inserted into the thickest part of the leg away from the bone reads 63°C for blush-pink, juicy meat.
Approx. 60 minutes
8
Transfer the leg to a warm platter, tent loosely with foil, and rest for 20 minutes — do not skip this step; the juices will redistribute fully.
Approx. 20 minutes
9
Set the roasting tin over a medium hob flame and bring the pan juices to a brisk simmer. Whisk in the cold butter cubes one at a time until the jus is glossy and lightly thickened, then taste and adjust seasoning.
Approx. 5 minutes
10
Carve the leg at the table, spooning the finished jus over each portion.
Approx. 3 minutes
