Marinated Goat Legs

By Chef Shingi


  1. 4 fresh goat legs
  2. 1ltr 100% orange juice 
  3. 350ml brandy
  4. 100g old fashioned brown sugar
  5. Water
  6. 300ml Vegetable Oil 
  7. 2 x Bunch fresh thyme
  8. Few sprigs rosemary
  9. 1 bulb roasted garlic
  10. Whole coriander seeds
  11. 1/2 cup smoked paprika 
  12. 1/4 cup garlic powder

Brining liquid

  1. 2 cups coarse salt 
  2. 8ltrs water
  3. 1/4 cup bruised fresh thyme 
  4. 1/4 cup bruised fresh rosemary
  5. 1/4 cup crushed whole coriander seeds
  6. 1/4 cup ground cumin


  • Make small incisions around the goat leg to insert some fresh butterflied garlic cloves. 
  • Combine salt, water and flavouring ingredients to form brining liquid 
  • Submerge goat legs for at least 8 hours/ overnight. 


  • Combine 1ltr fresh orange juice to tenderize the meat, with a glass of brandy to add a punch. 
  • Add dry ingredients- 1/2 cup smoked paprika, 1/4 cup garlic powder, 1/2 cup dried thyme, 1/2 cup whole coriander seeds, 1/4 cup dried rosemary and 1/4 cup crushed roasted garlic. 
  • Add about 300ml oil and an equal amount of water and mix. It should form a thick paste. 
  • Rub paste generously all over the legs. 

Tools needed for hanging meat 

  • 4 rigid wire hooks
  • Soft wire to secure hooks
  • 1m log or log-like item to tie the hanging meat hooks 

Cooking method

  • Hang goat legs by the hook around the tendon. 
  • Place log over a controlled bed of hot coals at least 30cm above the coals to cook long and slow, turning the legs as per need. 
  • Use the fresh bunch of thyme to dip and baste the goat legs periodically with the remaining juice of the marinade paste. 
  • 5-6hrs of open fire cooking until fork tender. 
  • Hand carve for service alongside cheesy smashed potatoes.

Originally published in the 5th Ndeipi Newsletter

Comments Section

Scroll to Top