Goat Leg

The leg is the hind quarter, the meatiest part of the goat and one of the leanest. It works two ways. Left bone-in, it braises or slow roasts into pull-apart meat. Boned and cubed, it is the classic cut for curry goat and stew.

How to cook goat leg

Because the leg is lean, dry heat dries it out. Braise it. For curry, cut bone-in chunks so the marrow enriches the sauce, brown them hard, then simmer 2 to 3 hours until the meat gives. For a roast, marinate a bone-in leg overnight in garlic, cumin, and citrus, then roast low and slow with liquid in the pan and a foil tent. Pull it at an internal 190 to 200F, the point where connective tissue melts.

Common mistakes

Cooking it like lamb loin. Goat leg is not a quick-roast cut unless it is a young animal. Rushing it leaves it chewy. Give it time and moisture.

What to make

Try Jamaican curry goat or goat birria. Learn the method in our braising guide.

FAQ

Bone-in or boneless goat leg for curry?

Bone-in. The bone and marrow enrich the sauce and the meat stays moist through the long simmer.

What temperature is goat leg done?

For a braise or slow roast, pull at 190 to 200F internal, when the connective tissue has broken down and the meat is tender.

Part of our goat cuts guide. Find pasture-raised goat through the Find a Farmer directory.