Marinated Goat Legs

By Chef Shingi

Ingredients 

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

Instructions 

• 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. 

Marinade

• 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