Leg Of Goat
1 leg of goat
1/2 cup lime juice
1/2 cup cooking wine
Take your leg of goat and place it a large zip-lock bag. Add lime juice and wine and then marinate for 1-2 hours, turning often.
Lay roast on large piece of heavy duty foil.
1 tablespoon black pepper
1 tablespoon lemon pepper
1 – 2 tablespoon rosemary
Or add seasonings to taste.
Sprinkle both sides of roast and with seasonings. Fold roast in half and wrap tightly with foil, adding juices from marinate bag.
Place on rack in cooking pan. Cook at 325 degree for 1 hour. Turn oven down to 225 degree and punch 4-5 holes in foil to let the juices drain.
Cook on very low temperature for about 4 hours. The roast will be very tender and have a delicious taste.
Goat Chops On The Grill
( My Favorite - Super Fast and Easy)
Use chops that are 1 inch thick.
Sprinkle with salt and black pepper to taste.
Cover each chop with dijon mustard.
Cook over coals (we prefer hickory coals) until meat is just done. Be careful not to overcook the meat or it will be dry. This is lean meat; better to under cook because you can grill it a little more if necessary. Sear each side on high and then on low for a minute or two on each side.
Favorite Recipes From Our Farm Guests
Maryland Lamb
Basic Cooking Instructions
Simply combine ingredients in a small bowl and use for basting. Recipes cover up to one medium 8-rib lamb rack.
Cooking Tip: The firmer the feel of the meat, the more well-done it is. Just press the lamb—when it has a springy but firm texture and is moderately juicy, the lamb is done. Most people prefer lamb medium-rare or medium, but lamb is also delicious when cooked well-done.
Bastes
Honey Roasted Rack of Lamb
3 tablespoons honey
3 tablespoons lemon juice
3 tablespoons soy sauce
2 teaspoons garlic, crushed
Greek-Style
3 tablespoons lemon juice
3 teaspoons oregano
Black pepper, to taste
Classic Rosemary & Mint Jelly
3 tablespoons mint jelly
3 tablespoons Worcestershire sauce
Sprinkle of rosemary, dry
Rosemary Mustard & Garlic
3 tablespoons country-style mustard
½ tablespoon French tarragon, chopped
½ tablespoon chives, chopped
2 tablespoons olive oil
Leg Of Lamb
Basic Cooking Instructions
Preheat oven to 350°F. Season leg with salt and pepper to taste or baste. Roast for about 1 hour 20 minutes. Remove from oven, cover loosely with foil and let meat rest 10-15 minutes. Carve and serve. Use your favorite baste. Remember it is better to under cook than over cook. You can always cook it more.
Lamb Shanks on Cannellini Beans ****Cooking Light Recipes
Yield
6 servings (serving size: 1 shank, 2/3 cup beans, and 1 1/3 cups sauce)
Ingredients
·
6 (3/4-pound) lamb shanks, trimmed
6 (3/4-pound) lamb shanks, trimmed ·1/2 teaspoon salt
1/2 teaspoon salt ·1/4 teaspoon black pepper
1/4 teaspoon black pepper ·2 cups finely chopped carrot
2 cups finely chopped carrot ·1 cup finely chopped onion
1 cup finely chopped onion ·1 cup finely chopped celery
1 cup finely chopped celery ·1 cup dry red wine
1 cup dry red wine ·1/2 cup beef broth
1/2 cup beef broth ·1 1/2 teaspoons dried rosemary
1 1/2 teaspoons dried rosemary ·2 (14.5-ounce) cans diced tomatoes
2 (14.5-ounce) cans diced tomatoes ·2 bay leaves
2 bay leaves ·1 cup dried cannellini beans or other white beans
1 cup dried cannellini beans or other white beans ·4 bacon slices
4 bacon slices ·4 garlic cloves, sliced
4 garlic cloves, sliced ·Rosemary sprigs (optional)
Rosemary sprigs (optional) Preparation
Sprinkle lamb with salt and pepper. Heat a large nonstickskillet over medium-high heat. Add lamb; cook 12 minutes, browning on all sides. Remove from skillet. Add carrot, onion, and celery to skillet; sauté 3 minutes. Add wine. Bring to a boil; cook 5 minutes. Stir in broth, rosemary, tomatoes, and bay leaves. Return lamb to skillet (skillet will be very full). Cover, reduce heat, and simmer 2 hours or until lamb is very tender, turning lamb once. Remove lamb from skillet; bring liquid to a boil, and cook 5 minutes. Discard bay leaves. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans;
bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; place in Dutch oven. Cover with water to 2 inches above beans; bring to a boil. Reduce heat, and simmer 1 hour or until tender. Drain. Cook bacon in the Dutch oven over medium-high heat until crisp. Remove bacon from Dutch oven, reserving 2 teaspoons drippings in Dutch oven. Crumble bacon. Heat drippings over medium-high heat. Add garlic; sauté 2 minutes or until golden. Stir in beans and bacon; remove from heat. Divide beans evenly among 6 plates; arrange lamb on beans. Spoon sauce over lamb. Garnish with rosemary sprigs, if desired. What I would recommend is doing the whole thing in a dutch oven and once the shanks are browned putting the whole thing in the oven for a few hours until the shanks are "fall off the bone" tender.
