Spicy Leg of Goat

  • 1 leg of goat
  • 1-3 teaspoons salt
  • 2 teaspoons cinnamon
  • 2 Tablespoons corn starch
  • 1-2 bay leaves
  • 2 teaspoons dried minced onions

Combine salt and cinamon and rub all over meat. Place in roasting bag in shallow roasting pan with 1-2 cups of water, or a mixture of water and wine. Close and tie bag, cut about 6 slits to allow steam to escape. Cook until tender or meat thermometer reads 175 F for medium or 180 F for well done. Serve warm with gravy.

Gravy: pour drippings into saucepan. Add bay leaf and onion; simmer gently covered for 5 minutes or until onion is tender. Mix cornstarch with 1/2 cup cold water, stir until smooth. Gradually add mixture to simmering pan drippings, stirring constantly. Simmer for another minute or two. Serve.

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