If you’ve read my Goatober article, you’ll know that I champion the use of kid goat meat for many reasons, in addition to the fact that it’s incredibly delicious. I’m also a massive lover of the traditional British roast dinner. But for this recipe I’ve gone for something a little different and paired some seasonal vegetables with pearl couscous (also known as giant or Israeli couscous) and served it up as a warm salad to accompany the boned and rolled goat leg. This would also work equally well with a leg of lamb.
I’ve simply marinated and smoke roasted the kid goat here to add subtle dimensions of flavour, and I’ve kept the smoke very light with just a chunk or 2 of silver birch from Smokewood Shack. Unlike older goat meat, kid can be treated very much like lamb and is beautiful cooked to the point of medium, which is how we like to eat it.
All the vegetables are pre-prepared and marinated overnight, making this a really easy meal to put together on the day, but it’s not essential. I just like to have as little to do on the day as possible apart from lighting the BBQ and opening the wine.
You can use a regular domestic oven obviously, but if using the BBQ you’ll want to go for a 2 zone setup for direct and indirect cooking. Bank your lit coals up on one side of the BBQ, and keep the rest free. We’ll be aiming to cook at around 300-350˚f or just under 180˚c . This is the top end of smoking temperatures, but I prefer going a little hotter when using cuts like this.
1 whole leg of kid goat – I’ve deboned mine, but it’s not necessary.
1 large or 3 slim leeks
1 large red onion
2 large parsnips
1 bulb of garlic
Bunch of fresh rosemary
Bunch of fresh thyme
Juice of a lemon
Small bunch of fresh, flat leaf parsley
Salt and freshly ground black pepper
2 cups of pearl couscous
Feta cheese (optional)
I like to debone my legs of goat and lamb, I find it makes carving so easy. If you fancy having a go yourself, I can highly recommend Scott Rea’s YouTube channel The Scott Rea Project for all things home butchery.
If prepping everything the night before, peel and trim all your veg and chop into bite sized chunks. Keeping the beetroot separate, place the veg in a zip lock bag with a few sprigs of rosemary and thyme, the garlic cloves, a good drizzle of olive oil, the juice of a lemon and plenty of freshly ground black pepper. Smoosh it all together so it’s all well coated and combined, and leave in the fridge overnight.
I do something similar with the goat, placing it in a large zip lock bag (or in a dish) with a drizzle of olive oil, a few sprigs of thyme and rosemary and a few bashed garlic cloves. If you don’t have time to do this the night before, not to worry, just prepare it as I’ve already mentioned.
Once your BBQ or oven is up to temperature, remove the goat leg, saving the herbs and garlic, and sear it over direct heat until browned on all sides. If cooking in the oven you may want to do this in your roasting tin on the hob.
Place the herbs and garlic in a suitable roasting tray and pop the goat leg on top surrounded by the beetroot chunks. Tip all the other veg into their own tray and spread them out in an even layer. Add your smoking wood to the lit coals and then place the goat and the veg on the indirect side of the BBQ and close the lid.
Cook the goat until it reaches your desired level of doneness. I took mine off when it hit 140˚f/60˚c and let it rest while I prepared the rest of the meal.
The vegetables will be cooked by now too, so prepare the giant couscous according to the packet instructions. Drain, place in a large bowl and mix in the vegetables (serve the beets separately so that the colour doesn’t run). Add a handful of chopped flat leaf parsley a drizzle of olive oil and balsamic vinegar and season well with salt and cracked black pepper. It’s also delicious sprinkled with a couple of handfuls of crumbled feta.
Serve the goat in deep bowls filled with the warm couscous salad and beetroot on the side.