Slow Roasted Goat Leg

Inspired by Ashley Adamant from Practial Self Reliance

A dry rub marinade and a long slow cook help ensure a tender, flavorful leg of goat.


1 day


8 hrs


1 day 8 hrs


About 4 servings


  • 3 lb LM Meat goat leg, whole
  • 2 tsp sea salt
  • 2 tsp sugar
  • 2 tsp garlic powder
  • 2 tsp onion powder


1. Combine the salt, sugar and seasonings in a small bowl.

2. Coat the outside of the goat leg completely and wrap the meat tightly in foil. Refrigerate the meat for at least 4 hours, but ideally 24 hours. Bring the meat out of the refrigerator and return to room temperature.

3. Preheat the oven to 450 degrees. Once it’s up to temperature, place the foil-wrapped meat on a baking sheet and put it into the hot oven.

4. Immediately turn the oven down to 300 degrees and slow roast the goat leg for 6 to 8 hours. It is done when the meat pulls back from the bone and comes away easily with a fork.

5. Serve this recipe for slow roasted goat leg as you would a pot roast, perhaps with a side of vegetables and mashed potatoes.