Slow Roasted Rosemary Leg of Goat

This recipe was written for a 2 1/4-pound bone-in leg of goat, which will make about 4 servings. If you can’t find that size, or need a larger one in order to feed more people, estimate about 2 hours of roasting per pound.

Start to finish: 4 hours (10 minutes active)

Servings: 4 servings

• 3 large carrots, cut into 2-inch lengths
• 1 medium yellow onion, roughly chopped
• 2 large sprigs fresh rosemary, leaves only
• 4 cloves garlic, chopped
• 1 teaspoon dried thyme
• 1 teaspoon fennel seeds
• 1 teaspoon cumin seeds
• 1 teaspoon kosher salt
• 1 teaspoon black peppercorns
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground dried sage
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground cloves
• 2 tablespoons olive oil
• 2 1/4-pound bone-in goat leg
• 2 1/2 cups white wine

Heat the oven to 425 F. Arrange the carrots and onion in a Dutch oven.

In a mini processor or spice grinder, combine the rosemary, garlic, thyme, fennel, cumin, salt, peppercorns, paprika, sage, coriander and cloves. Grind until a coarse paste forms, then transfer to a small bowl. Add the olive oil and mix to form a loose paste. Set aside.

Use a knife to trim away any fat on the exterior of the meat. Rub the oil-and-spice blend thoroughly over the meat, massaging it into any splits or separations. Set the meat on top of the carrots and onions in the pot. Pour the wine into the pot (not over the goat, which would wash away the seasoning rub).

Set in the oven and cook for 30 minutes. Reduce the heat to 300 F, then cook for another 3 1/2 hours, or until the meat falls away easily from the bone.

Nutrition information per serving: 450 calories; 110 calories from fat (24 percent of total calories); 12 g fat (2.5 g saturated; 0 g trans fats); 115 mg cholesterol; 15 g carbohydrate; 3 g fiber; 6 g sugar; 42 g protein; 690 mg sodium.