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.